Tuesday, December 15, 2015

Recipe Advent Calendar - Day 15 - Sausage Rolls

At the request of Bob's cousin, David Stull, here is what I know about Sausage Rolls, another  yummy British appetizer.  I'm fairly certain that our older sons all existed on these for a few years.

First: British sausage is not the same as American sausage.  It's spiced differently and the texture is a much finer grind.  That being said, since Americans are used to American sausage, they're going to think these are wonderful with American sausage.  If you know of a good British market near you, definitely try to get British-style sausage.

On to the recipe:

The first recipe that I have is ridiculously simple.

Sausage Rolls

1 lb. bulk sausage
1 pkg. puff pastry sheets, thawed
dijon mustard
1 egg, beaten

Preheat oven to 400 degrees.  Lay the puff pastry sheet out onto a lightly floured surface.  If it is already divided into 10 sections, go ahead and separate them.  If not, cut it evenly down the center, lengthwise, then into 5 sections each to get 10 squares.  Spread dijon mustard lightly on each piece of pastry.  Take a golf ball sized piece of sausage and roll it into a log shape, about the same size as the width of the pastry square.  Lay it onto the pastry and roll it up, pressing lightly at the seam to seal the pastry.  Set onto a baking sheet. Brush each roll with the beaten egg. Bake at 400 degrees for about 15 minutes - start checking it around 12 minutes - until pastry is puffed and golden and sausage is cooked through.

The second recipe is from Epicurious.com and uses more spices in its mixture.

Sausage Rolls

1 1/2 lbs. good quality pork sausage
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
salt and pepper
1 pkg. frozen puff pastry, thawed
2 eggs, beaten

    1. Preheat the oven to 375 degrees. In a large bowl mix together the sausage, basil, oregano, thyme, and salt and pepper to taste until all the seasonings are well distributed throughout.2
    2. Roll out all the puff pastry into one large rectangle about 1/8 inch thick. Put the wide side of the rectangle to your left. Form the sausage meat into a log about 1 inch thick and long enough to fit the width of the pastry. Lay this log along the whole edge. Roll the pastry around the sausage, brush with beaten eggs at the join, and cut so that the pastry has just enough room to slightly overlap. Repeat the process with the remaining sausage meat and pastry. Line up all the sausage rolls making sure the seam on each is at the bottom and not showing. Brush the tops with the eggs and cut the sausage rolls into either 1 1/2-or 3-inch logs.3
    3. Spread about one inch apart on a baking sheet, and bake until golden brown and the meat is cooked, about 15 to 20 minutes. You can also freeze the rolls to be cooked later. Serve warm or cold.
  1. Reprinted with permission from Eating Royally by Darren McGrady, (C) © 2007 Thomas Nelson Inc.

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