See Also: Pie Crust Cookies – John Wheeler
Hello dear readers! Today, I want to share with you a recipe that combines simple ingredients into a truly mouth-watering delight – homemade sausage rolls. These savory treats are a staple at family gatherings and potlucks in my household, and they’re always a hit! So, join me on this “Savory Indulgence: My Homemade Sausage Roll Extravaganza”, as we roll up our sleeves and get baking!
- 1 pound of good quality sausage meat
- 1 sheet of ready-made puff pastry
- 1 small onion, finely chopped
- 1 clove of garlic, minced
- Salt and pepper to taste
- 1 beaten egg, for glazing
- Sesame seeds, for sprinkling (optional)
- Prepare the filling: I take the sausage meat and mix it in a bowl with the finely chopped onion, minced garlic, and a generous seasoning of salt and pepper. I ensure these ingredients are well combined.
- Preheat my oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
- Prepare the pastry: I roll out the puff pastry on a lightly floured surface into a large rectangle, about a quarter of an inch thick.
- Assemble the rolls: I shape the sausage mixture into a log along the long edge of the pastry, then I roll the pastry over the sausage meat, making sure it’s fully encased. I trim off any excess pastry and seal the edge by crimping it with a fork.
- Finish the rolls: I cut the long roll into smaller sausage rolls, about 2 inches long, and place them on the prepared baking sheet. I brush each sausage roll with the beaten egg and sprinkle them with sesame seeds for that extra touch.
- Bake the sausage rolls: I pop the tray into the preheated oven and bake for about 20-25 minutes, or until the pastry is golden brown and the sausage is cooked through.
And that’s it! My scrumptious Homemade Sausage Rolls, straight from “Savory Indulgence: My Homemade Sausage Roll Extravaganza”. These sausage rolls make for an ideal snack, appetizer, or even a light meal. I’m sure they’ll be a hit in your home just as they are in mine. Enjoy making and eating these, and do share your experiences and your own variations in the comments below. Happy baking!
Un Seattle Gourmand