Directions: |
Directions: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. |
Personal
Notes: |
Personal
Notes: I always remember strange things about travel, in particular the food that I had while in a particular place. Tim can never believe it when I ask him if he remembers something from some place we were visiting. A few years ago, I was given the opportunity to travel to Seattle for the ALA Midwinter conference. Seattle (along with Vancouver Island where we also visited for a day) had great food of all kinds. On our last night in Seattle, we went wandering around in the misty rain on the streets near the harbor and Pikes Place Market. We were looking for a good place to eat, and on a narrow street there were a variety of places that were intriguing but most appealing was an Irish Pub called Kells in Post Alley. We can't ever seem to turn down Irish food and beer. I don't remember our main course, but we ordered a sausage roll appetizer that was fantastic. The description on the menu says :Ballycastle Sausage Roll - On the Antrim coast sits the town of Ballycastle. There, a little shop makes a secret blend of sausage, onions and spices rolled in a light pastry dough, then baked to perfection. topped with a Bordelaise sauce and served with the soup of the day. Quite a description, and we found it to be so good that we ordered a second before the meal arrived. I do remember we weren't hungry for meal, but the sausage rolls were fantastic and to this day, something I have been hungry for. I ran across this recipe, which reminded me of what we had, so I tried them and they are a good rendition of the original. I did add in about 5 mushrooms to the mixture to be blended in the food processor. And I did have to use two boxes of puff pastry, as my mixture was more than would fit in what one box called for. Next time, I plan to play with spices..in particular thyme. Either way, it is another food the evokes a great memory and makes me want to go back again, or at the very least go somewhere new and find another memory just as strong!
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This recipe for Ballycastle Sausage Rolls is from