Sausage Rolls
servings
Savory Sausage Rolls make the perfect party food or appetizer! Lightly seasoned ground sausage rolled in flaky puff pastry can be served as a light meal or for a finger food at your next get together.
Ingredients
- 1 sheet puff pastry 1/2 of a 17.3 ounce package
- 1 tablespoon olive oil
- ½ cup minced onion
- 1 clove garlic minced
- ½ pound ground pork sausage see note
- 1 teaspoon fennel seeds can be decreased to ½ teaspoon or omitted entirely
- ½ teaspoon ground thyme
- ¼ teasoon kosher salt
- pinch of nutmeg
- pepper to taste
- 2 large eggs divided
Instructions
- Thaw one sheet of puff pastry according to package directions.
- Preheat oven to 400°F, and prepare a large baking sheet by lining it with parchment.
- Place the puff pastry onto a lightly floured piece of parchment. With a rolling pin, gently roll the pastry into a rectangle that measures 12 X 9-inches and cut into (3) 3-inch strips.
- In a small skillet, warm the olive oil over medium heat. Add the onion and garlic and saute until soft and starts to brown, about 5 minutes. You WILL NOT be cooking the sausage here, just the onion and garlic.
- In a large mixing bowl, beat one of the eggs. Add the pork, fennel seeds, thyme, salt, nutmeg, pepper, cooked onion and garlic. Mix everything together. I find it easiest to do this with my hands covered in gloves.
- Divide the pork filling into thirds and place portions of the filling along the middle of the dough, shaping each into a long log the length of the pastry. In a small bowl, lightly beat the other egg, and with a pastry brush, brush the egg on the edges of the pastry around the sausage.
- Roll up the filling in the dough, sealing the long edges together and turn the roll over so that the seam side is down. Place rolls onto a separate baking sheet lined with parchment, and brush the rolls with the remaining egg wash.
- Refrigerate for 30 minutes. Refrigeration is not necessary, but it will make slicing easier.
- Cut each roll into 12 1-inch slices and place onto the prepared baking sheet with the seam side down.
- Bake for 15 minutes, until golden and sausage is completely cooked through.
Notes
- If you are unable to find ground pork sausage, you can use sausage links and just remove the meat from the casings.
- Please read the post for more tips on assembling the rolls.
Nutrition
Serving: 1serving | Calories: 65kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 64mg | Potassium: 28mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 20IU | Vitamin C: 0.3mg | Calcium: 4mg | Iron: 0.3mg