This sausage roll recipe has savory seasoned sausage mixed with eggs, breadcrumbs, and fresh herbs baked into a ready-made puff pastry.
Ingredients :
17.3 ounces puff pastry 1 box
½ medium onion diced
1 tablespoon salted butter
1 clove garlic minced
1 pound ground pork sausage
2 tablespoons chopped fresh parsley
⅛ teaspoon salt
⅓ cup seasoned bread cru
Directions :
Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper and set aside.
In a medium skillet, cook the onion and butter over medium heat until softened, about 4 minutes. Add the garlic and cook 1 minute more. Cool completely.
In a medium bowl, add the raw sausage, the cooled onion mixture, bread crumbs, parsley, salt, and one large egg. Mix well.
Roll each sheet of puff pastry into a 10 x 12-inch rectangle on a lightly floured surface. Cut each in half so you have four 5 x 12-inch rectangles.
Spoon ¼ of the pork mixture down the length of each sheet of puff pastry.
Beat the remaining egg in a small bowl.
Roll the pastry around the sausage to form a log, brushing the edge with egg to seal. Pinch the seam closed.
Cut each log into 4 pieces, 3 inches long and place seam-side down on the prepared baking sheet.
Brush each with the remaining egg mixture.
Bake the sausage rolls for 20 to 22 minutes or until the pastry is golden brown and the filling reaches 165°F.
