Sausage Rolls

Perfect for a snack, breakfast, or party!

Photo by lacy b.

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

10

servings

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

10

servings

Ingredients

  • 1/2

    cup fresh white breadcrumbs

  • (1/3 cup) milk

  • 2

    pounds mild & hot Italian sausage

  • 1/2

    small onion, chopped

  • 1

    egg, plus 1 egg extra, lightly beaten

  • 1/4

    cup Ketchup

  • 1/4

    cup Mustard

  • 2

    teaspoons Worchirsere sauce

  • 1

    teaspoon fennel seed

  • 1

    teaspoon parsley

  • 2

    sheets frozen puff pastry, just thawed

Directions

Combine breadcrumbs and milk in a bowl and set aside until milk is absorbed. Remove casings from sausages and place in a food processor with crumbs, onion egg, seeds, ketchup, mustard and parsley. Process until well combined, cover and refrigerate for 30 minutes to chill. Place a sheet of pastry on a lightly floured surface and cut horizontally into two. Spoon a quarter of the mixture along the centre of each piece of pastry. Fold over a long side of pastry, brush with egg, then fold other side over to enclose, slightly overlapping in the centre, and make a long sausage shape. Repeat with remaining pastry and filling to make 4 rolls. Place rolls, seam side down, on a baking tray lined with baking paper. Cover and refrigerate for 1/2 hour until firm. Preheat oven to 425 degrees. Line a large baking sheet with non-stick baking paper. Carefully diagonally cut each roll into seven. Brush with remaining egg and place on baking sheet. Use a sharp knife to make 2 small slits on top of each roll (to prevent rolls from splitting) Bake for 25-30 minutes or until golden and puffed. Serve warm with the tomato sauce.

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