Easy and delicious, these start with store-bought puff pastry and store-bought pork sausage.
Servings: 8large sausage rolls
2rollsall-butter puff pastrythawed
For sausage filling:
800gpure pork sausages
1 1/2tspfresh thyme leaves
1Tbspfresh parsleyfinely chopped
1Tbspdried bread crumbsplain or seasoned
Freshly ground black pepper
Preheat oven to 400F and line a large baking sheet with parchment paper.
Remove casing from sausages (cut a slices down the side) and discard. Add sausage to a medium bowl. Add herbs and bread crumbs. Add water and using your hands, blend together until the water seems absorbed in the mixture. Roughly form into a round and score round into 8 wedges. Set aside.
Starting with one roll of thawed puff pastry (approx 10x10-inches), use a sharp knife or pizza cutter to cut into 4 pieces approximately 5x5-inches). Brush a 1-inch-ish strip3 of Dijon mustard down the centre of each square. Scoop out 1/8 of the sausage mixture and form into a log 5 inches long (you want the sausage log to extend right to the end of the pastry). Place log on top of Dijon mustard. Brush the left side of the square with egg wash, then gently fold the right side over the sausage to meet the egg brushed edge and press to seal (or use a fork). Place on prepared baking sheet, with the sealed edge facing in towards the pan (fat side on the outside). This helps the filled side brown all the way around.
Repeat with remaining 3 squares, then repeat it all with the second sheet of puff pastry, for a total of 8 sausage rolls.
*If making to freeze, place on baking sheet and place in freezer until solid, then transfer to a freezer bag.
Brush all over the pastry with egg wash. Bake in preheated oven for 30-35 minutes, or until centre registers at last 160F, when tested with a meat thermometer. *If tops seem to be well browned before that, loosely cover with a sheet of aluminum foil.
Serve warm with additional mustard.
For appetizer size sausage rolls, cut each large roll into 4 or 5 smaller slices. If freezing unbaked sausage rolls, you can bake from frozen as above, simply extend the baking time as needed, since they are starting from frozen.Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!