Puff Pastry Sausage Rolls
These ever-popular sausage rolls are so easy to make and so delicious that you'll never want the store-bought variety again. Serve at room temperature or rewarm in a 325F (160C) oven for a few minutes. To toast the bread crumbs, toast on rimmed baking sheet in 350F (180C) oven until golden, about 10 minutes. (From "A Christmas Potluck" in the December issue.)
Servings: 24
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 72 |
| pro | 3 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 4 g |
| fibre | trace |
| chol | 24 mg |
| sodium | 109 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 2% |
| vit C | 2% |
| folate | 2% |
Suggested Recipes
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2 eggs
8 oz (250 g) sweet italian sausage, casings removed
1/4 cup (50 mL) fresh bread crumbs, toasted
1/4 cup (50 mL) minced fresh parsley
1/4 cup (50 mL) minced onion
2 cloves garlic, minced
Half pkg (450 g pkg) frozen all-butter puff pastry, thawed and chilled
1 tbsp (15 mL) dijon mustard
Preparation:
Line baking sheet with parchment paper; set aside.
In bowl, beat 1 of the eggs until frothy; blend in sausage, bread crumbs, parsley, onion and garlic. Set aside.
On lightly floured surface, unroll pastry; cut crosswise into three 10- x 3-1/2-inch (25 x 9 cm) strips. Brush with mustard; spoon about one-third of the sausage mixture lengthwise down centre of each. Fold long sides over to cover filling and slightly overlap; press edge to seal.
Arrange rolls, seam side down, on prepared pan. Cover and freeze until firm, about 15 minutes. Cut each roll crosswise into 8 pieces; space about 1 inch (2.5 cm) apart. (Make-ahead: Cover and refrigerate for up to 8 hours. Or freeze until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks. Add 5 minutes to baking time.)
In small bowl, whisk remaining egg with 1 tbsp (15 mL) water; brush over rolls. Bake in 425°F (220°C) oven until puffed and golden, about 20 minutes.
Source
Canadian Living Magazine: December 2005
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