Sausage Roll Recipe With Puff Pastry

SAUSAGE ROLL RECIPE WITH PUFF PASTRY

Steps:

• Pre heat oven to 425 degrees.
• In a large bowl add pork, onion flakes, basil, oregano, salt and pepper and two eggs. Mix until combined.
• Unroll the puff pastry and with a sharp knife cut dough in half (lengthwise).
• Divide meat into four even portions and place meat in the center of each piece of puff pastry.
• In a small bowl and the remaining egg and whisk together with 1 tablespoon of water.
• Dip a pastry brush in the egg wash and paint the outside of the pastry. Roll the pastry to seal in the pork ingredients.
• Slice into 1 1/2 - 2-inch pieces and cut a small notch on top of each piece (optional).
• Brush the top of each roll with the egg wash.
• Place on a baking sheet with the parchment paper the puff pastry came with (it may brown while cooking).
• Bake for 20-25 minutes.

PUFF PASTRY SAUSAGE ROLLS

Steps:

• Preheat the oven to 200c fan | 220c | 390c or equivalent.
• Roll 320g Puff Pastry out on a floured surface to about 0.25 inch thickness. Or unroll a sheet of ready rolled pastry.
• Cut the sheet into half lengthways with a sharp knife.
• Skin enough sausages to get 450g Sausage Meat. Or if using ready prepared sausage meat, split it into two and form each half into a long sausage.
• Place the sausage meat around ⅔ of the way along each pastry strip. Make sure it reaches from end to end. You can mold the sausage meat into the right shape. Make sure to press the end of one sausage into the next if you are using skinned sausage.
• Beat 1 Egg in a small bowl. Use a pastry brush to cover the large side of exposed pastry.
• Start to roll the pastry around the sausage meat starting with the unwashed smaller top section. Keep the pastry nice and tight to the sausage meat.
• Continue to roll until the meat is totally sealed. Wet your finger a little and gently press along with pastry seam - this will allow the pastry to meld together and reduce the likelihood of the pastry coming apart as it cooks.
• Using a sharp knife make gentle diagonal slashes down the whole of each roll.
• Use the same sharp knife to cut the end off of each roll to neaten it up if needed. Cut each roll into two and place the 4 rolls next to each other on the board. Use the knife to saw rather than press down or you will squash the rolls.
• Wipe the knife and cut all 4 rolls into 3 equal pieces. Wipe the knife again in between each cut. Don't forget not to press to hard.
• Move each roll to a lined baking tray, seam side down. Make sure the rolls each have ample room to expand.
• Generously egg wash the top and sides of each sausage roll. Make sure to not wash the exposed ends or sausage meat.
• Bake for 15 minutes until light golden brown. They may need slightly longer depending on your oven. Use your eyes and judgement. If your oven does not cook evenly, turn the tray midway through cooking.
• Try to let them cool a bit before serving but I think we all know they're not going to last long!

MARK'S ENGLISH SAUSAGE ROLLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Unfold the puff pastry sheets, and cut along the fold lines of each sheet to form 6 equal squares for a total of 12 squares. Brush each square with mustard. Divide sausage into 12 pieces, and roll into small logs. Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg. Place rolls onto an ungreased baking sheet, and brush the tops with the rest of the egg.
• Bake for 20 minutes in the preheated oven, or until the rolls are puffed and golden. I usually watch after 10 minutes or so to make sure they don't burn. These freeze (unbaked) very well.

HOMEMADE PUFF PASTRY RECIPE WITH SAUSAGE ROLLS

Steps:

• Place 1/4 cup butter in a food processor. Add flour; pulse until butter is completely mixed. Add remaining butter and pulse until pea-sized pieces remain. Add water evenly until a loose, ragged dough forms. Place dough between 2 pieces waxed paper and roll out into a rectangle. Cut into 3 strips.
• Combine pork sausage, 1 egg, bread crumbs, garlic, and onion powder in a bowl. Add filling to the pastry strips; roll pastry closed around the filling. Refrigerate rolls for 30 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Cut rolls into 1-inch pieces and place seam-side down on a baking sheet. Brush tops with beaten egg.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

SAUSAGE ROLLS

Steps:

• Preheat oven to 350 degrees. Set a wire rack on a baking sheet and set aside.
• Place pork, onion, potato, parsley, sage, salt, pepper, and crushed red pepper flakes in a large bowl; using a fork, mix to combine. Transfer mixture to a pastry bag fitted with a large plain round tip.
• Unfold each sheet of puff pastry (it should be folded into thirds) into a 9-by-9 1/2-inch rectangle and cut each sheet along the fold marks to make six 9 1/2-by-3 1/2-inch rectangles. Gently roll each rectangle out to form six 11-by-4-inch rectangles.
• Pipe pork mixture along one edge of the long end of a rectangle; brush opposite edge with egg. Starting from the edge with the pork mixture, roll up puff pastry, pressing to seal. Slice into rolls about 1 1/2 inches thick and place on prepared baking sheet. Repeat process with remaining puff pastry rectangles and pork mixture.
• Brush rolls with remaining egg mixture and transfer to oven; bake until golden about 20 minutes. Serve with Worcestershire sauce, for dipping.

PUFF PASTRY SAUSAGE ROLLS

Steps:

• Grease a large baking sheet.
• In a small bowl combine breadcrumbs and milk; let stand until the milk is absorbed (about 5 minutes).
• Transfer to a processor, and add in sausage meat, onion 1 egg, garlic and oregano; using on/off turns, process until blended.
• Season with salt and pepper.
• Unfold the pastry sheet onto a floured surface.
• Roll out into a 20x10-inch rectangle.
• Cut pastry crosswise into 10x4-inch strips (I use a pizza cutter for this!).
• Brush each strip with beaten egg.
• Spoon 1/3 of the sausage mixture in narrow strip lengthwise down the center of each pastry strip.
• Fold the long sides in covering the filling and overlapping slightly.
• Transfer and arrange the rolls seam-side down on the prepared baking sheet.
• Cover and chill until rolls are set (at least 1 hour).
• Set oven to 425°F.
• Cut each roll crosswise into 8 pieces.
• Separate pieces on the baking sheet.
• Brush with remaining beaten egg.
• Bake until rolls are puffed and golden (about 20-22 minutes).
• Serve warm with heated marinara sauce.
• Delicious!

EASY PUFF PASTRY SAUSAGE ROLLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Unroll puff pastry on a lightly floured work surface, and cut each sheet into 4 pieces. Place 1 sausage into the center of 4 of the pieces of pastry. Lay the remaining 4 pastry pieces over the sausage and press the edges of the pastry together to seal tightly. Slash the top of each pastry several times with a sharp knife.
• Whisk egg and water together in a small bowl, and brush egg wash over the pastries with a pastry brush. Place on the prepared baking sheet.
• Bake in the preheated oven until deeply golden and puffed, about 20 minutes.