Savory Homemade Sausage Rolls (Print Version)
# Ingredients:
01 -
2 sheets frozen puff pastry, thawed according to package instructions
02 -
500g pork sausage meat (or sausage links with casings removed)
03 -
1 small onion, finely diced
04 -
1 clove garlic, minced
05 -
1 tsp dried thyme
06 -
1 tsp dried sage
07 -
1/2 tsp salt
08 -
1/2 tsp ground black pepper
09 -
60-125g plain breadcrumbs
10 -
1 tsp Dijon mustard (optional)
11 -
1 egg, beaten
12 -
1 tbsp milk (optional)
13 -
Sesame seeds or poppy seeds (optional)
# Instructions:
01 -
Preheat oven to 200°C. Line a large baking sheet with parchment paper or a silicone baking mat.
02 -
In a mixing bowl, combine sausage meat, diced onion, minced garlic, thyme, sage, mustard, salt, and pepper. Mix thoroughly. Add breadcrumbs and incorporate evenly. If mixture seems too dry, add a splash of milk or extra Dijon mustard for moisture.
03 -
Lay thawed pastry sheets on a lightly floured surface. Gently roll to smooth any folds while maintaining original dimensions.
04 -
Divide sausage mixture into two equal portions. Shape each into a long log matching the length of each pastry sheet. Place one log along the edge of each pastry sheet.
05 -
Brush the opposite edge of pastry with beaten egg. Roll pastry tightly over sausage mixture, ensuring the seam is positioned at the bottom.
06 -
Using a sharp knife, cut each roll into 6 equal pieces. Arrange on prepared baking sheet with space between each roll.
07 -
Brush tops with remaining beaten egg (or egg mixed with milk). Sprinkle with sesame or poppy seeds if desired.
08 -
Lightly score tops with a knife to allow steam escape. Bake for 25-30 minutes until pastry is puffed and golden brown and filling is fully cooked.
09 -
Allow sausage rolls to cool slightly before serving. Can be enjoyed warm or at room temperature.
# Notes:
01 -
Use fresh sausage meat or high-quality sausages for optimal flavor and juiciness
02 -
Watch carefully during baking to achieve ideal golden crispiness, typically after 20-25 minutes
03 -
Firmly pinch pastry edges to prevent filling leakage during baking
04 -
Use a very sharp knife when cutting rolls to maintain pastry structure