These delicious sausage rolls are the perfect budget-friendly appetizer or brunch fare.
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
How to Make It
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.
OMG - These were soooo yummy! Besides minced onions, I also added minced fresh mushrooms and some grated parmesan cheese. As for spices, I used Penzey's spices for the thyme and sage, and also added roasted garlic, fennel seed, pepper and salt. I just sprinkled a layer, estimated no more than a 1/4 tsp on each one. As for the mustard, I added Jack Daniel's honey dijon mustard. Instead of breakfast links, I used bulk pork sausage. I will definitely be making these again. They didn't last more than 5 minutes before they were all gone.
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.
These looked very appetizing, and people did eat them, but, to me, the taste wasn't anything to get too excited about. I think it may have depended on the kind of sausage used--I didn't add the spices called for, either, so maybe that was the problem. Was leery of adding the spices, and so just used plain sausage and the mustard. Don't think I'd make them again.