In England, must husband grew up eating sausage rolls. Of course I learned to make them once we had a family of our own. These delightful little rolls are a Christmas morning must in our house. But, they are great all year long.
Mini Sausage Rolls
- Servings: unlimited
- Yield: 24-36 rolls
- Prep Time: 20 min
- Cooking Time: 25 min
Ingredients
- 1 lb. sage pork sausage(you can use plain if you prefer)
- 2 sheets of store bought frozen puff pastry, thawed
- 1 egg, beaten
Preparation
- Preheat oven to 375°
- Using a rolling pin, roll out the pastry sheets on a floured surface, until they measure 12″x12″
- Cut into two equal rectangles
- Using ¼ of the sausage, form a thin tube along one edge of a pastry sheet
- Tightly wrap pastry around sausage, forming a cylinder
- Roll cylinder with your fingers a few times to compress slightly and lengthen
- Cut each roll into six to eight even pieces, depending on how big a bite you want
- Place rolls on two baking sheets lined with foil
- Brush the tops of the rolls with the beaten egg
- Bake for 25 minutes, until pastry is puffed and golden brown
- Allow to cool 10 minutes
- Store leftovers in the refrigerator for up to a week, if they last that long
Recipe Tags
Sausage rolls are equally delicious eaten fresh out of the oven or right out of the fridge. Better still, double the recipe and freeze extras in an air-tight freezer bag. Remove from freezer, allow to reach reach room temperature and enjoy anytime.
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