Flaky crust, pork stuffed Sausage Rolls make the perfect appetizer anytime of year.
Course Appetizer
Cuisine American
Keyword Pork
Method Oven
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 2Dozen
Equipment
Baking Sheet
Large Mixing Bowl
INGREDIENTS
1lb.Pork Sausage
½CupPanko Breadcrumbs
1Tbsp.Dried Minced Onion
½tsp.Garlic Powder
¼tsp.All-Spice - Optional
2Eggs - Divided
1BoxPuff Pastry - 2 Sheets, Thawed but still cold
INSTRUCTIONS
Preheat oven to 400˚F and line a baking sheet with parchment paper.
Open puff pastry sheets and cut in half lengthwise.
In a large bowl, mix the sausage, breadcrumbs, minced onion, garlic powder, all spice and 1 egg together.
In a separate bowl, make an egg wash by whisking the remaining egg with a few tablespoons of water.
Divide the meat mixture into fourths.
Using each portion of meat, make a row of sausage down the center of each half-sheet - all the way to the ends.
On one side of the sausage row brush the dough with egg wash. Form into a roll, rolling the dry edge of the pastry around the sausage, using the egg wash as a seal.
Crosscut each resulting roll into 6 equal pieces and place on baking sheet. Brush with remaining egg wash.
Bake for 25 – 30 minutes until golden brown with the sausage fully cooked.
Notes
All-Spice is optional.Rolls may be frozen, either before baking or afterward. Just be sure to thaw the raw rolls before baking.