These delicious and easy sausage rolls start with store-bought puff pastry and store-bought pork sausage. Make them large for a great lunch or dinner or cut into smaller pieces for appetizers.
28oz(800g)pure pork sausages, removed from casing or loose sausage meat
1teaspoonfresh sage, diced or 1/2 teaspoon dried sage leaves
1 1/2teaspoonfresh thyme leaves, or 3/4 teaspoon dried thyme leaves
1Tablespoonfresh parsley, finely chopped or 1 teaspoon dried parsley
1Tablespoondried bread crumbs, plain or seasoned breadcrumbs
Freshly ground black pepper
1/3cupwater
For assembling:
2TablespoonsDijon mustard, or other mustard you enjoy
For glazing:
1largeegg, lightly beaten
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Instructions
Preheat oven to 400F (not fan assisted) and line a large baking sheet with parchment paper.
Remove casing from sausages (cut a slice down the side) and discard. Add loose 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 sheet approximately 10x10-inches, use a sharp knife or pizza cutter to cut into 4 pieces approximately 5x5-inches each. Brush a 1-inch strip of Dijon mustard down the centre of each square. If your puff pastry is rectangle, smaller or larger, just aim for similar size squares, adjusting as needed. it's perfectly fine if they are a bit smaller or larger.
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.
*For appetizer size sausage rolls, cut each large roll into 4 or 5 smaller slices.
*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.
Notes
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 notes above this recipe card, for more tips, options, substitutions and variations for this recipe!