Sausage Rolls (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil, for sautéing.
02 -
1 lb ground pork, for the filling.
03 -
3 cloves garlic, minced, for flavor.
04 -
1 small onion, minced, for sweetness.
05 -
1 apple, finely chopped, for a hint of sweetness.
06 -
1 teaspoon fennel seeds, crushed, for spice.
07 -
1 teaspoon chopped fresh sage, for earthiness.
08 -
1 teaspoon chopped fresh thyme, for aroma.
09 -
1 tablespoon stone-ground mustard, for tang.
10 -
2 eggs, divided, for binding and brushing.
11 -
1/2 cup panko breadcrumbs, for texture.
12 -
1/2 cup grated Parmesan cheese, for richness.
13 -
1 teaspoon kosher salt, to taste.
14 -
3/4 teaspoon black pepper, to taste.
15 -
17 oz puff pastry (2 sheets), for wrapping.
# Instructions:
01 -
Place puff pastry on a flour-lined counter or parchment paper to thaw.
02 -
Set the oven to 400°F.
03 -
Heat olive oil in a skillet over medium heat. Sauté apple and onion until soft, about 3-4 minutes. Add garlic and cook for 30 seconds. Set aside to cool.
04 -
In a bowl, combine ground pork, sautéed vegetables, Parmesan, panko, mustard, 1 egg, fennel, sage, thyme, salt, and pepper. Mix until evenly combined. Chill in the fridge.
05 -
Roll out each puff pastry sheet and cut each sheet in half.
06 -
Divide the sausage mixture into 4 sections. Shape each into a log and place down the center of each pastry half.
07 -
Brush the edges of the pastry with beaten egg, roll over the sausage mixture, and seal the edges. Brush the tops with egg.
08 -
Cut each log into 5 pieces, creating 20 rolls total. Place on a parchment-lined baking sheet and bake for 23-25 minutes until golden and crisp.
# Notes:
01 -
A classic appetizer that combines savory sausage with the crisp flakiness of puff pastry.
02 -
Perfect for parties, potlucks, or as a holiday treat.
03 -
Customize with your choice of herbs or add spice for a kick.