Sausage Rolls

Sasuage Roll by Ron Dollete on FlickrSubmitted by The Lord Riddler
Chef’s Note: Do NOT buy phyllo dough as it’s too thin.

Ingredients

Two boxes frozen puff pastry sheets* 1 pkg Sage Seasoned Sausage meat
1 egg, beaten water

Directions

  1. Let pastry thaw out at room temperature for a couple of hours & then take one slice at a time & open it out to be a rectangle.
  2. Preheat oven to 350°F.
  3. Gently roll the sheets out a little longer, about 1″ on all 4 sides.
  4. Cut the pastry into 3 sections, making a total of 9 rectangles.
  5. Take a spoonful of sausage meat & roll it between your hands to make sausage shape & put on one end of pastry square. Do this for all 9.
  6. Use a pastry brush & gently dip it into the water & brush the opposite end of where the sausage meat is.
  7. Roll firmly into rolls & place onto a rectangular cookie sheet. Using a knife, slice 3 air slits in the top of each pastry.
  8. Brush the tops with the beaten egg (i.e. egg wash) & bake in preheated oven for 20-25 minutes or until golden brown.

Leave a Reply

Your email address will not be published. Required fields are marked *