SAUSAGE ROLLS

Sausage rolls are more a matter of assembly than anything else . . .

Frozen puff pasty (such as Pepperidge Farm) - or your own recipe for pastry

1 lb. sausage meat - my favorite is Jimmy Dean sage pork sausage

1 beaten egg

Preheat the oven to 400* f  - 425* f  (depending on your oven)

If you are using the Pepperidge Farm pastry (the easiest!) - cut along the folds into three pieces, and roll each piece to approximately 20" long and 4" wide.

Cut the sausage meat into three pieces and roll each piece (under the palm of your hand - on flour to prevent stickiness) to a 20" long 'sausage.'

Lay a roll of sausage meat down the center of each strip, and roll the pastry around the sausage meat, sealing the overlapping pastry edge with water.

Brush the top with beaten egg.  Cut the long roll into individual sausage rolls - about 1 1/2" long for cocktail rolls, about 3" long for medium rolls, and about 5" long for lunch.  They will shrink in length when cooked. Make diagonal cuts on the top of each roll with a sharp knife.

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.  Spray the pan lightly with Pam.

Bake at 400* - 425* until the sausage rolls puff up and are lightly brown on top.  The time will vary with your oven - look at them after 20 minutes - but they could take 25 - 30 minutes.

Remove from the pan to a cooling tray 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 they warm up easily in the oven.  

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