Serves 12
35 min
Sausage Rolls
Recipe GLPRf47353fd85ab66
Classic British sausage rolls featuring seasoned pork sausage wrapped in crispy puff pastry. These golden pastry bundles are brushed with egg wash for a glossy finish and served warm. Perfect for appetizers, packed lunches, or as a main course.
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Ingredients
1 pound puff pastry, thawed if frozen
1 pound pork sausage meat, casings removed
1/4 cup Dijon mustard
1 egg, beaten
Directions
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
On a lightly floured surface, roll out the thawed puff pastry into a thin rectangle, approximately 12 by 16 inches. If the pastry has two sheets, you can work with them separately or join them together.
Spread the Dijon mustard evenly across the entire surface of the pastry, leaving a thin border on one of the long edges.
Place the pork sausage meat in a line along one of the long edges of the pastry, pressing it gently to form a continuous log about 2 inches wide. Leave small gaps between each future roll position for easy separation.
Starting from the edge with the sausage, roll the pastry tightly around the meat, using your fingers to seal the long edge where the pastry ends.
Using a sharp knife, cut the long roll into 12 equal pieces, each about 1.5 inches wide. Arrange the rolls seam-side down on the prepared baking sheets, spacing them apart.
Brush the top of each roll generously with the beaten egg, creating a light, even coating.
Bake in the preheated oven for 20–25 minutes, or until the pastry is golden brown and crispy.
Remove from the oven and allow the rolls to cool for 2–3 minutes before serving warm.
