I hear from many of you that I maybe, sometimes, get a little too extravagant with my recipes. I understand. Not everyone wants to buy 30 ingredients and take 12 hours to make something. I assure you, I sometimes get a little tired myself! Today is a day for you, friends. This is super simple and only has a few ingredients. Better yet, it’s a great snack/appetizer you can prepare for a party or a relaxing afternoon of watching a game on tv. Sausage rolls originate from jolly-ol’ England and are simply sausage encased in puff pastry…a more refined pigs in a blanket. The best part is you can use up leftover veggies to bolster the flavors. I went with a honey mustard dipping sauce, but this also pairs well with an English-style pub mustard. I just thought it was a little too sweet for my liking.
Sausage Rolls
This makes 12-16 sausage rolls, double up the recipe for more or to use both packaged frozen puff pastry sheets.
1 frozen puff pastry sheet, thawed for about 30 mins
Small onion, minced
Celery stalk, minced
Olive oil
1 lb ground pork sausage
2 tbsp minced parsley
1 tsp fresh thyme leaves
Egg
2 tbsp dijon mustard (or stone ground dijon mustard)
2 tbsp honey
While your puff pastry defrosts, preheat the oven to 400 degrees with the racks in the upper and lower thirds. Line 2 baking sheets with parchment paper and prepare the filling.
Saute the onion and celery in a little olive oil, over medium heat, with a pinch of salt until the onion is just translucent. Stir in the minced parsley and allow to cool.
When cooled down, combine the sauteed veggies, sausage, and thyme in a bowl, along with a pinch of salt and some ground black pepper.
In a bowl, whisk an egg with a splash of water. Reserve.
On a floured surface, roll out the puff pastry and slice into two equal rectangles. Brush the edges with the egg wash. Split the sausage mixture in half and form into a log in the middle of each prepared puff pastry rectangle.
Roll up the pastry around the sausage pressing the seam together. Flip the roll, seam-side down, and slice into ½-inch thick portions. Place the slices, seam-side down, onto the prepared baking sheets. Brush the tops with egg wash and bake in the oven for about 24 minutes, rotating the pans half-way through.
While the rolls bake, whisk together the mustard and honey and pour into a dipping bowl. Allow the rolls to cool briefly and serve. Enjoy with an English beer!
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