I've been making these for years from a recipe I got at another website. The recipe is the same except for the herbs. I use a hot sausage, and I always partially cook my sausage mixture to extract some of the drippings so the rolls are not swimming in sausage grease. I also use Coleman's English mustard instead of dijon. My family loves them and says they are better than the ones they serve at our local Highland games.
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Amount per serving
- Calories: 130
- Fat: 9g
- Saturated fat: 2g
- Protein: 4g
- Carbohydrate: 7g
- Fiber: 0g
- Cholesterol: 14mg
- Sodium: 217mg
- 1 pound raw bulk pork breakfast sausage (16 links)
- 1/2 cup finely minced onion
- 2 teaspoons minced fresh thyme
- 1 teaspoon minced fresh sage
- 1/4 teaspoon crushed red pepper
- 1 (17.3 oz.) package frozen puff pastry, thawed
- 2 tablespoons plus 2 tsp. smooth Dijon mustard
- Using a sharp knife, cut off ends of sausage casings. Squeeze out meat and discard casings. In a bowl, mix sausage, onion, thyme, sage and crushed red pepper. Set mixture aside.
- Preheat oven to 400°F. Working on a lightly floured work surface, unroll 1 sheet of puff pastry so a long side is near you. Divide dough horizontally into 2 long rectangles. Repeat with remaining sheet of puff pastry.
- Brush each rectangle with 2 tsp. mustard. Cut 6 vertical 1 1/2-inch strips from each rectangle and discard any excess pastry. Place 1 Tbsp. sausage mixture in center of each strip and, beginning at one end, roll dough around mixture, pressing seam to seal. Place each roll seam-side down on a rimmed baking sheet. Repeat with remaining strips and sausage.
- Bake rolls until pastry is puffed and golden, 20 minutes. Let cool for 5 minutes before serving.
This recipe also appeared in the April 2007 issue.
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