Sweet Sausage Rolls Recipes

SWEET SAUSAGE ROLLS

Steps:

• Unroll crescent dough and separate into triangles; cut each lengthwise into three triangles.
• Place a sausage on the long end and roll up tightly; set aside.
• Combine the remaining ingredients in an 11x7x2-inch baking dish.
• Arrange sausage rolls, seam side down, in butter mixture.
• Bake, uncovered, at 400°F for 15-20 minutes or until golden brown.

SWEET SAUSAGE ROLLS

Steps:

• Unroll crescent dough and separate into triangles, then cut each triangle piece of dough lengthwise into 3 triangles.
• Place a sausage on long end of triangle and roll up tightly and set aside.
• Repeat for all of the sausages.
• Combine melted butter, pecans, honey and brown sugar in a 9x13 inch baking dish.
• Arrange sausage rolls seam side down, in butter mixture.
• Bake at 400°F for 15 to 20 minutes until golden brown.

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.

CHEF JOHN'S SAUSAGE ROLLS

Steps:

• Place ground pork, onions, garlic, sage, bread crumbs, salt, pepper, coriander, thyme, cayenne pepper, and nutmeg in a mixing bowl. Mix with a fork until ingredients are evenly distributed, 2 to 3 minutes. Divide mixture in half and place each half on a length of plastic wrap. Use your damp fingers to shape each half into a cylinder, approximately the same length as the puff pastry. Roll up in the plastic and form into a round roll. Refrigerate until ready to use.
• Whisk egg with water to make the egg wash.
• Separate the semi-frozen puff pastry dough into thirds. Halve one of the thirds lengthwise. Bring pastry to room temperature. Brush a 2-inch strip of egg wash along 1 long edge of the 2 larger pastry pieces. Place the narrower pieces on the egg wash strip, overlapping about 1 inch, to make a wider piece of pastry dough. Press lightly to form 2 wide lengths of pastry dough.
• Transfer 2 sheets of dough to a lightly floured piece of parchment paper; dust tops lightly with flour. Cover with another sheet of parchment. Roll gently to achieve an even thickness. Remove top sheet of parchment. Flatten the longs edges of the dough slightly about 1 inch wide so that when the roll-up is completed, the seam side won't be thicker than the rest of the dough. Place a sausage log at the end of a pastry sheet. Begin to roll the sausage log in the pastry, brushing the far edge with egg wash before sealing the edges together. Place seam side down on parchment and place on a dish. Repeat with 2nd sausage roll. Freeze until dough firms up, about 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat.
• Place rolls on a lightly floured surface. Lightly brush top and sides with egg wash. Cut each roll into 8 pieces. Sprinkle with sesame seeds. Place on prepared baking sheet seam side down (standing up). Lightly press each roll to flatten it slightly so they don't fall over when baking.
• Place in preheated oven; bake until nicely browned, pastry is cooked through, and bottoms are browned, about 30 minutes.

SWEET SAUSAGE ROLLS

Steps:

• 1. Unroll crescent dough and separate into triangles; cut each lengthwise into 3 triangles. Place a sausage on the long end and roll up tightly; place on cookie sheet.
• 2. When all sausages are rolled, bake on cookie sheet for about 8 to 10 mins. at 400 degrees, just until rolls start to get golden brown. Remove from oven and set aside.
• 3. Combine the remaining ingredients in a small mixing bowl. Pour more than half the mixture in a 9x13 baking dish (can be smaller 11x7). Arrange the sausage rolls in the butter mixture, then pour the remaining butter mixture on top. Finish baking the rolls for another 8 to 10 mins. Watch them carefully!