Thursday, June 30, 2011

::sausage rolls::

Well, yes, Oren has his own sausage rolls. But actually, I made my own - edible - sausage rolls for the first time today and they are SO GOOD! I had some unseasoned sausages (the kind from a butcher, not packaged) in the fridge that needed to be cooked up. But Wayne is on a little road trip in his putt-putt (the Metro) and there's no way Heidi and I can eat 2 lbs of ground pork between us in his absence! So I dug out my President's Choice puff pastry from the freezer (always good to have on hand - they go on special for $2/box and I stock up) and away I went!

The recipe is from and it's a winner - easy, too. I did change it a little, so here is my version. Served hot with President's Choice Memories of Tuscany Balsamic Fig sauce - DELISH!

Puff Pastry Sausage Rolls
(adapted from Canadian Living magazine)


2 eggs, divided
1.5 to 2 lbs. pork sausage, casings removed
1/2 cup boxed stovetop stuffing for chicken, dry
2 Tbsp dried parsley
1/2 cup minced onion
3 cloves garlic, minced
1 package frozen all-butter puffpastry, thawed and chilled
3 tbsp Dijon mustard


Line two baking sheets with parchment paper; set aside.

In bowl, beat one of the eggs until frothy; blend in sausage, stuffing mix, parsley, onion and garlic. Get dirty; take off your rings and use your hands! Set aside.

On lightly floured surface, unroll pastry; place both sheets lengthwise end to end, slightly overlapping. Roll out and roll over the seam to seal the two pieces. Cut lengthwise into three even strips. Brush each with mustard lengthwise down the centre; spoon about one-third of the sausage mixture lengthwise down centre of each.

In small bowl, whisk remaining egg with 1 Tbsp water; brush along one long side of each piece of puff pastry (on the inside of what will become the roll). Fold the un-brushed long sides over to cover filling and onto the egg-brushed pastry on the opposite side; press firmly to seal.

Cut each roll in half and arrange rolls, seam side down, on one of the prepared pans (you should have six half-rolls). Freeze until firm, about 15 minutes. Remove from freezer and cut each half-roll crosswise into four pieces; space about one inch apart on two prepared pans.

Brush remaining egg-water wash over individual rolls. Bake in 425°F (220°C) oven until puffed and golden, about 20 minutes.

Yum! Remember: these are best reheated in the oven or toaster oven, not a microwave.

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