Description
Delightful bites of savory sausage wrapped in flaky pastry, perfect for festive gatherings.
Ingredients
Scale
- 1 lb (450g) sausage meat or ground sausage
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- ½ cup finely diced onion
- 1 clove garlic, minced
- 1 tsp dried sage
- 1 tsp dried thyme
- ¼ tsp ground black pepper
- ¼ tsp salt
- 1 tbsp olive oil
Instructions
- Start by setting your oven to preheat at 400°F (200°C). This step is essential because you want your sausage rolls to bake evenly and achieve that perfect golden brown color. While the oven warms up, line a baking sheet with parchment paper. This will help prevent the rolls from sticking, ensuring they come off the sheet with ease once baked.
- In a skillet, heat the olive oil over medium heat. Add the finely diced onions, cooking them until they become soft and translucent—this should take about 5 minutes. Next, toss in the minced garlic and sauté for an additional minute until fragrant. It’s important to remove the skillet from heat and allow the mixture to cool slightly. Then, in a large mixing bowl, combine the cooled onion-garlic mixture with the sausage meat, dried sage, dried thyme, salt, and black pepper. Mix everything together thoroughly, ensuring the herbs and spices are well distributed throughout the sausage.
- On a lightly floured counter, roll out your sheet of puff pastry. If it’s not already in a rectangular shape, gently trim the edges to create a rectangle approximately 10×12 inches (25×30 cm). This will give you ample surface area to work with when you form your sausage rolls and help achieve a neat appearance.
- Now for the fun part! Spread the sausage mixture evenly along one long edge of the puff pastry, forming a log shape. Remember to leave a small border around the edges so you can seal the pastry properly. Carefully roll the pastry over the sausage mixture, creating a tight log. Pinch the edges to seal them securely, and then place the seam side down on the prepared baking sheet. This helps keep the filling inside during baking.
- Once your rolls are formed, use a sharp knife to slice them into 1½-inch (4 cm) pieces. Arrange these on your baking sheet, spacing them out to ensure they bake evenly. To achieve that beautiful golden finish, brush the tops with the beaten egg. This egg wash will not only give a stunning glaze but also help create a crispier exterior.
- Place the baking sheet in your preheated oven and bake the sausage rolls for about 20-25 minutes. You’ll know they’re ready when the pastry is golden brown and flaky, and when the sausage is thoroughly cooked. The aroma wafting through your kitchen will be hard to resist at this point.
- Allow your sausage rolls to cool slightly before serving. They’re delightful warm or can be enjoyed at room temperature. Serve them on a holiday platter with some dipping sauces or a side salad for a festive touch.
Notes
For best results, avoid overfilling the pastry, as this can lead to leaks during baking. If using homemade sausage, ensure it’s well-seasoned to bring out the flavors in the rolls. These sausage rolls can be assembled ahead of time and stored in the fridge for up to 24 hours before baking. To freeze, assemble the rolls but do not bake, then place them in an airtight container or freezer bag.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
Nutrition
- Calories: 350 kcal
- Sodium: 400 mg
- Protein: 12 g