Sausage Rolls Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Package of Pepperidge Farm Puff Pastry Sheets
1 beaten egg
Water
Flour
2 packages of Jimmy Dean Hot Sausage
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Directions: |
Directions:Frozen Puff Pastry sheets should be removed from packaging and left to thaw until still cold but able to be rolled out. Do not let pastry become soft as it will be too hard to roll.
Sprinkle some flour on work surface and on rolling pin. Marble rolling pins are better for rolling out pastry as they keep cool.
Position each pastry sheet on work surface and roll up and down until each sheet is slightly longer than before.
Take sharp knife and cut each sheet in half lengthwise.
Brush water around all edges of pastry sheets.
Take sausage meat out of package and cut in half. (2 packets of meat should make 4 halves).
Take one half of sausage meat and manipulate meat with hands to form long roll - about same length as pastry sheets. Put roll of meat down center of pastry sheet lengthwise. Repeat for 3 other sheets.
Roll one side of pastry over to the other side encasing roll of sausage meat. You should now have 4 rolls of pastry encased sausage.
Press edges together, and roll-in edges of pastry to form a bit of a ridge. (The water that was put around each edge of the pastry sheets should bind edges together).
Cut each roll into 2" pieces and place on baking sheets that have been covered in parchment paper. This is important if you don't want to be spending hours trying to clean up baking sheets afterwards!
Brush each little sausage roll with beaten egg.
Bake in 220ºC (425ºF) mark 7 for 20-25 minutes until golden brown.
You can make bigger batches of sausage rolls and they can be made ahead. They will freeze well if put into double zip lock bags separated by parchment paper in layers. DO NOT COOK BEFORE FREEZING.
Cooked sausage rolls do keep for a couple of days in lidded containers in the fridge. However they cannot be refrozen once cooked. |
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Personal
Notes: |
Personal
Notes: Sausage rolls, whether homemade or store bought, are very traditional during the Christmas season in the UK. and I have been making them every year since moving to America. They have now become a Christmas tradition for my extended American family. I have even made batches of them, froze them uncooked and then transported them in coolers from Wyoming to Missouri when visiting family at Christmas in the past! That's how popular they are!
I used to make the puff pastry from scratch but it takes a while and is quite involved. A few years ago I discovered Pepperidge Farm puff pastry sheets! So much easier but admittedly more expensive as they are not cheap to buy. However I only make these at Christmas for our family get-together, and it is that time of year to indulge a little!
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