SAUSAGE ROLLS

Directions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, mix the sausage meat with chopped onion, minced garlic, sage, thyme, salt, and pepper.
3. Roll out the puff pastry on a floured surface and cut it into rectangles.
4. Place a portion of the sausage mixture along the long edge of each pastry rectangle.
5. Roll the pastry over the sausage meat to enclose it, sealing the edges with a bit of beaten egg.
6. Cut each roll into smaller pieces, place them on a baking sheet lined with parchment paper.
7. Brush the tops with the remaining beaten egg.
8. Bake for 20-25 minutes or until the pastry is golden and the sausage is cooked through.
9. Let them cool slightly before serving.

Kitchen Equipment Needed

• Mixing bowl
• Sharp knife
• Chopping board
• Baking sheet
• Parchment paper
• Pastry brush
• Oven

Tips and Shortcuts

• Pre-made Puff Pastry: Save time by using store-bought puff pastry. It’s just as flaky and delicious.
• Freeze the Sausage Rolls: Make a big batch and freeze them before baking. This way, you can bake fresh sausage rolls anytime you want.
• Customizable Fillings: Try adding cheese, different herbs, or even a bit of apple for a sweet twist.
• Gluten-Free Option: Use gluten-free puff pastry and ensure your sausage meat is gluten-free.

Variations and Recipe Swaps

• Vegetarian: Substitute sausage meat with a vegetarian sausage mix or seasoned mashed lentils.
• Spicy: Add chopped jalapenos or a dash of hot sauce to the sausage mix for a spicy kick.
• Cheesy: Mix in some grated cheddar or mozzarella with the sausage meat for extra cheesy rolls.
• Herbed: Experiment with different herbs like rosemary or parsley to change the flavor profile.

How to Store Leftovers

Place any leftover sausage rolls in an airtight container and store them in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) for about 10 minutes, or until heated through. You can also freeze the baked sausage rolls for up to 3 months. Reheat from frozen in the oven at 375°F (190°C) for about 15-20 minutes.