CHEF JOHN'S SAUSAGE ROLLS
People often bake the sausage roll whole, then cut it up. But I've found that if you cut them into individual rounds first, the crispier results more than make up for the extra work. I like to eat mine dipped in a bit of mustard.
Provided by Chef John
Categories Appetizers and Snacks Wraps and Rolls
Time 1h10m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 300.5 calories, Carbohydrate 15 g, Cholesterol 57.2 mg, Fat 20.6 g, Fiber 0.7 g, Protein 13.3 g, SaturatedFat 6.2 g, Sodium 417.7 mg, Sugar 0.4 g
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Shahbaz Pardesi
[email protected]I wish I could give this recipe 0 stars.
Jose Gamino
[email protected]I don't recommend this recipe.
Roseline Ehigiamuse
[email protected]Not my favorite recipe.
dumisani ngubane
[email protected]These were a big hit at my party!
ABUBAKAR MEDIA
[email protected]So easy to make and so tasty!
Eka Funghankpo Faith
[email protected]I would make this again!
ROW__HEET BUDHA
[email protected]Delicious!
Tara Rai
[email protected]These sausage rolls were easy to make and turned out great! The filling was flavorful and the pastry was flaky. I will definitely be making these again for my next party.
Samson Kumi
[email protected]Not bad! The sausage rolls were a bit dry for my taste, but the flavor was good. I think I would add some more moisture to the filling next time.
Hasan salman
[email protected]These sausage rolls were delicious! The pastry was flaky and the filling was savory and flavorful. I also liked that they were easy to make. I will definitely be making these again.
Rukhsana Afzaal
[email protected]I love how versatile this recipe is. I used a different type of sausage and added some extra vegetables to the filling. They turned out great! This is a keeper recipe.
Tita Man
[email protected]These sausage rolls were a hit at my party! They were easy to make and turned out perfectly golden brown. The filling was flavorful and the pastry was flaky. I will definitely be making these again!