NOVEMBER RECIPE OF THE MONTH
Did you miss the Pub Night that we held recently here in New Orleans? All those tasty scotch eggs, sausage rolls and fish and chips? If you want to try your own sausage rolls, follow the instructions here. Sausage rolls are more a matter of assembly than anything else.
SAUSAGE ROLLS
Frozen puff pastry (such as Pepperidge Farm)
1 lb. sausage meat - my favorite is the Jimmy Dean sage pork sausage
1 beaten egg
Preheat the oven to 400* - 425* (depending on your oven)
Roll out the pastry to approx 8" x 20"
Cut in half lengthwise - so you have two sheets 4" x 20"
Cut the sausage in half, and roll each half (under the palm of your hand - in a little flour to prevent stickiness) to a 20"-long 'sausage.'
Lay a roll of sausage down the center of each strip, and roll the pastry around the sausage, sealing the overlapping pastry edge with water, and making diagonal cuts on the top with a knife.
Cut the long roll into individual sausage rolls - about 1 1/2 " long for cocktail size, about 2 1/2" long for medium size rolls, and about 4 1/2" long for tea time. Brush with beaten egg.
If you have a meat roasting pan with holes in the top, use it to bake the sausage rolls, because any excess grease will drop through the holes into the bottom of the pan. No need to grease the pan.
Bake at 400* - 425* until the sausage rolls puff up and are nicely brown. The time will vary with your oven - look at them after 20 minutes - but they could take 30 minutes or more.
Remove from the pan as soon as they are done, so they will not be greasy.
Sausage rolls are a wonderful staple to have on hand for entertaining. You can freeze them (after being cooked) in bags and then they warm up easily. You can make them in bite size for a cocktail party, or make them as big as 4" - 6" long and serve with a salad for a lunch.
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Last Updated: September 14, 2003
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