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Sausage Rolls
Seasoned pork sausage wrapped in golden puff pastry, cut into party-sized pieces.
Ingredients
| Volume | Grams |
|---|---|
| 1 lb bulk pork sausage | 454 g |
| 1/2 small onion, grated | — |
| 1/3 cup dry breadcrumbs | — |
| 1 tsp dried sage | — |
| 1/4 tsp black pepper | 0.6 g |
| 1 large egg, for the filling | 50 g |
| 2 sheets frozen puff pastry, one 17.3-oz package, thawed | — |
| Finish | |
| 1 large egg, beaten, for brushing | 50 g |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 400 °F and line two baking sheets with parchment.
- Mix the sausage, onion, breadcrumbs, sage, pepper and egg with your hands until evenly combined.
- Cut each pastry sheet in half lengthwise. Shape a quarter of the sausage into a log down the center of each strip.
- Brush one long edge with egg, fold the pastry over the filling, and press to seal. Turn seam-side down.
- Cut each log into 6 pieces, set them on the sheets, brush with egg, and snip a small vent in each.
- Bake 20–25 minutes, until puffed and golden and the sausage is cooked through (160 °F).
Tips
- Keep the pastry cold; if it softens, chill the assembled logs for 15 minutes before cutting.
- Freeze unbaked rolls and bake from frozen, adding about 10 minutes.
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