Sausage Rolls

Name: Sausage Rolls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 32 bites, approximately
Ingredients: 1 egg; 1 tablespoon (15 ml) water; 1 sheet 1/2 lb (225 g) frozen puff pastry (store-bought), thawed; 4 Toulouse sausages (or other); Dijon or yellow mustard

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Preparation 15 min
Cooking 25 min
Makes 32 bites, approximately
Freezes Yes

Nut-free

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Ingredients

- 1 egg
- 1 tablespoon (15 ml) water
- 1 sheet 1/2 lb (225 g) frozen puff pastry (store-bought), thawed
- 4 Toulouse sausages (or other)
- Dijon or yellow mustard

Preparation

- With the rack in the middle position, preheat the oven to 210 °C (425 °F). Line a baking sheet with parchment paper or a silicone mat.
- In a small bowl, combine egg and water. Set egg wash aside.
- On a floured work surface, roll dough into a 25-cm (10-inch) square. Cut into four squares. Lightly brush edges of each square with egg wash. Roll a sausage link in each square, sealing with egg wash. Place rolls on the baking sheet, spacing them evenly. Refrigerate until ready to bake or freeze (see note).
- Brush each roll with egg wash and bake for about 25 minutes or until pastry is golden brown. Let cool slightly. With a serrated knife, slice rolls. Serve with toothpicks and a little mustard.

Note from Ricardo

You can freeze sausages wrapped in raw dough and bake directly from the freezer, brushing dough with egg wash before baking. Just bake them at a somewhat lower temperature, 200 °C (400 °F), and slightly longer, approximately 40 minutes or until pastry is golden brown.

Personal Note

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