Sausage Rolls

By lacyb123

Perfect for a snack, breakfast, or party!

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

Details

Servings 10
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

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.