Sausage Rolls

Yum… is all I have to say. So tasty, flakey and delectable.


They come together in a snap and this recipe makes 24 pieces, which is more than enough for a dinner party.


I somehow managed to miss the part of the instructions where it says to cut the rolls before baking… in my mind I was to cut them after. All this to say that I had to cook them a lot longer than the recipe called for. When I make them next time, and there will definitely be a next time, I might cut them a bit smaller than into sixes.
I served them with a few different kinds of mustard and some ketchup.

 

Pork Sausage Rolls

 

1 box puff pastry, thawed
8 sausages
1 egg, beaten
1 teaspoon of whole fennel seeds or ground fennel seeds
¼- ½ cup finely grated parmesan
2 tablespoon sesame seeds to sprinkle on top

 

Preheat the oven to 425 and line a baking tray with a silpat.

 

If you’re using whole fennel seeds, put a teaspoon of them into a mortar and pestle and grind until they are a fine powder.

 

Slit the sausages down the sides and remove the meat from the casings, discard the casings. The meat will retain the sausage shape if you are careful when you take it out of the skin.

 

Roll half the package out dough with a rolling pin until you have a rectangle that is roughly 12×14 inches and cut it in two lengthwise so you’ve got two long rectangles. Brush them both with beaten egg, then arrange 2 sausages down the middle of each rectangle, and scatter over the ground fennel seeds and some grated parmesan. Roll the pastry over to make rolls, make sure the seam is on the bottom, then brush the whole lot with beaten egg again. Scatter over the sesame seeds and cut each long roll into 6 mini ones. Repeat the process with the rest of the pastry and filling.

 

Place them on the baking tray and bake on the top shelf of the oven for 20 minutes or until golden and crunchy, and serve hot, warm, at room temperature or cold.

Please reload