pauline’s sausage rolls
Sausage rolls - the easy version - are a holiday staple in our house. My mother-in-law Pauline, who is English, gave me this recipe along with the longer one that appears on the blog
sausage roll recipe
Makes at least 2 dozen rolls, but quantity depends on how you slice them
Ingredients:
1 package good quality, all-butter puff pastry (I like DuFour, in U.S. freezer sections)—defrosted overnight in refrigerator
6 or so good sausages, either sweet Italian variety or something sage-y. Feel free to experiment with non-meat varieties.
Flour for rolling
1 egg, lightly beaten in a bowl with a few drops of water
Instructions:
Preheat oven to 450°. On a lightly floured surface, lay out the puff pastry and gently roll it with a rolling pin until it’s even in thickness and just slightly compressed. Next, squeeze sausage from its casing and lay it vertically along the left side of the dough, in a couple of inches from the edge. Pat the sausage into an even strip, about 1 inch thick. Discard the casings. Now you’ll want to work out the width of the pastry needed to wrap the sausage, allowing enough dough to overlap slightly. With a sharp knife, cut the dough parallel to the sausage. Brush edges with a little bit of egg and fold the dough over the sausage, until the sausage is completely surrounded. Press the edges firmly together to seal; you can use the tines of a fork to make little crimps along the edge. Now you should have a long strip of dough-wrapped sausage. Cut it into equal pieces (Size is up to you! We like them bite sized) and arrange them on a lined baking tray. Cut small slits into the tops and brush with egg.
Bake at 450° for about 10 minutes, then lower heat to 375° and bake for another 10 minutes or longer, if needed. Pastry should be puffed and golden brown and the sausage cooked through and sizzling around the edges. Serve hot or room temperature. I like to serve them with mustard for dipping.