Tuesday, April 12, 2011

Sausage Rolls

Sausage rolls were a staple of my English childhood.  While we English are not generally recognized for our cuisine, these little delights go down a treat whenever I serve them as an appetizer.  At the end of a party it is my Australian and English friends that try to divvie up the spoils before the Americans figure out what is going on!  The best part of this recipe is that there are only three ingredients and the whole production takes only fifteen minutes.  Sausage rolls are scrumptious both hot and cold and they freeze like a dream.

Preparation Time: 15 minutes
Cook Time: 15 minutes
Makes:  Approximately 20 sausage rolls


1 box Pepperidge Farm Puff Pastry Sheets
1 box of Farmer Jack pork sausage
1 egg, lightly beaten

1.   Remove the puff pastry sheets from the box approximately 15-20 minutes before you start.  Leave folded.  Don't attempt to unfold the pastry until it is warm and soft.

2.   Preheat your oven to 400 degrees F (200 degrees C).

3.  Lightly flour the preparation surface. 

4.  Gently unfold the puff pastry sheets, lengthwise.   Cut pastry sheet in half. 

5.  In a small container, beat one egg.

6.  Remove sausage from tube.   Roll into a 1/2 inch sausage tube and place on top half of cut pastry sheet. 

7.   Wet the bottom edge of pastry sheet with beaten egg.  Roll pastry around sausage.  Crimp edge of pastry with a fork to seal. Cut pastry into 2 inch rolls.  (See photograph below).

8.  Repeat process with bottom half of sheet and second sheet of pastry.

9.  Place rolls onto an ungreased baking sheet, and brush the top of each sausage roll with the rest of the egg.  Poke two holes into the top of each sausage roll with a knife.

10.  Bake the rolls for approximately 15 minutes, or until the rolls are puffed and golden on the top.  Place sausage rolls on wire rack to cool.

1 comment:

  1. Americans will recognize the food if you start referring to it with our label: Pig in a Blanket.