Sausage Rolls
User Reviews
5
Sausage Rolls
Description
This recipe starts with cooking diced onions with butter and garlic until soft, then mixing them into raw pork sausage along with fresh parsley, seasoned bread crumbs, salt, and an egg to bind. Puff pastry sheets are rolled and cut, then the pork mixture is spread down the center, rolled into logs, and sealed with beaten egg.
The logs are cut into smaller rolls, egg-washed, and baked at 400°F until the pastry crisps to a golden color and the sausage is thoroughly cooked inside. The contrast of flaky pastry and juicy seasoned meat filling is the hallmark of sausage rolls.
Sausage rolls can be prepared ahead and frozen before baking for convenience. Leftovers keep up to 3 days refrigerated or 3 months frozen, making them practical for meal prepping or entertaining.
Ingredients
- 17.3 ounces puff pastry 1 box
- ½ medium onion diced
- 1 tablespoon butter salted
- 1 clove garlic minced
- 1 pound ground pork sausage
- 2 tablespoons parsley chopped, fresh
- ⅛ teaspoon salt
- ⅓ cup seasoned bread crumbs
- 2 large egg divided
Instructions
- Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper and set aside.
- In a medium skillet, cook the onion and butter over medium heat until softened, about 4 minutes. Add the garlic and cook 1 minute more. Cool completely.
- In a medium bowl, add the raw sausage, the cooled onion mixture, bread crumbs, parsley, salt, and one large egg. Mix well.
- Roll each sheet of puff pastry into a 10 x 12-inch rectangle on a lightly floured surface. Cut each in half so you have four 5 x 12-inch rectangles.
- Spoon ¼ of the pork mixture down the length of each sheet of puff pastry.
- Beat the remaining egg in a small bowl.
- Roll the pastry around the sausage to form a log, brushing the edge with egg to seal. Pinch the seam closed.
- Cut each log into 4 pieces, 3 inches long and place seam-side down on the prepared baking sheet.
- Brush each with the remaining egg mixture.
- Bake the sausage rolls for 20 to 22 minutes or until the pastry is golden brown and the filling reaches 165°F.
- Cool 5 minutes before serving.
Notes
- Prepare sausage rolls ahead and freeze on a baking sheet before baking; then store in airtight containers for up to 3 months.
- Leftovers keep refrigerated for 3 days and freeze well for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16sausage rolls
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282 | 14% |
| Carbohydrates | 16g | 5% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 46mg | 15% |
| Sodium | 305mg | 13% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 124IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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