I did a post some time ago about making homemade Hot Italian Sausage meat. Now the whole purpose of doing that was to make biscuits and gravy while the other reason was for these little beauts…sausage rolls! These sausage rolls really made tea-time a treat! From a whole block of puff pastry, I manage to churn out 18 sausage rolls so if you’re thinking of bringing chow to a small party, you may consider this.
Of course you can use actual sausages without even having to remove the casings but if you don’t, this is another way you can emulate a near-enough-sausage roll.
One of my peeves with sausage rolls is that sometimes they’re too dry on the inside. Which is why I decided to add some marinara sauce to the stuffing.
SAUSAGE ROLLS RECIPE
Puff pastry block, thawed, rolled out to about 1/2 a cm thick
1 beaten egg for eggwash
Mixed black and white sesame seeds
1. In a bowl, mix the sausage meat with the egg, mustard and marinara sauce. At this point, the mixture would look very wet. Add enough breadcrumbs to make it workable but not too dry.
2. Roll out the puff pastry into one large sheet. With your hands, scoop the meat mixture up and mould it about 2 cm thick into a long strip near the long edge (leave about 2 cm space) of the puff pastry sheet.
3. Gather the edges up and roll the pastry sheet over the meat. Brush some egg wash at the bottom to seal it together. Cut with a knife the excess puff pastry.
4. Repeat the process till you’ve used up all you puff pastry sheet.
5. Place your long strips of sausage rolls on a tray, cover it with a damp cloth and put it in the fridge for 45 mins.
6. When it’s ready, cut your strips into mini sausage rolls (about 2 inches) as seen below;
7. Place them onto a baking tray lined with baking paper. Brush some eggwash just on the top and sprinkle the sesame seeds.
8. Bake in a pre-heated 180C oven for 30 – 45 mins until the filling is cooked and the pastry is flaky and golden brown.