Australian Sausage Rolls
- For the egg wash:
- 1 frozen package puff pastry
- 1 1/2 lbs. pork sausage
- 3/4 c. Italian bread crumbs
- 1/3 c. milk
- 1 tsp. minced garlic
- 1/2 tsp. paprika
- salt and pepper, to taste
- 1 egg
- 1 Tbsp water
Adapted from facebook.com
Be sure to follow the directions on the puff pastry package so your dough is thawed and ready to use.
Preheat oven to 425 degrees. Unfold dough onto a lightly floured surface. You should have 2 big squares. Cut each square in half so that you now have 4 long rectangles.
Combine the sausage, bread crumbs, milk, garlic, paprika, salt and pepper in a large bowl or food processor and mix until all the ingredients are thoroughly incorporated.
Divide the sausage mix evenly into 4 sections and make a long tube down each rectangle pastry. (see picture below)
Roll the pastry up over the sausage and pinch the seam together so you have 4 long logs. Cut each log into 4 sections. Then place the sections on a cookie sheet lined with parchment paper or a baking sheet. Mix together the egg wash and brush each roll with it. Then sprinkle on a little paprika. (see picture below)
Bake at 425 for only 5 minutes. Then reduce heat to 350 and bake 30-35 more minutes. (I ended up draining some of the grease from the sausage out of the pan part way through the baking time) They should look puffed and golden and the sausage in the center should be cooked through.
Remove from pan onto some paper towels to cool.
These are traditionally eaten in Australia plain or dipped in ketchup. But a few dips that I thought would be good with these would be- marinara, alfredo sauce, country gravy, or cheese sauce.