Sausage Rolls
Appetizers are my favourite meal! Lol. A “snacky” dinner is something we do around here all the time. There is no better addition to the snack table than sausage rolls. Hubby could probably eat his weight in them, and if I’m honest, so could I! And with the holidays rapidly approaching (I don’t even want to think about it), it’s handy to have a quick, and easy appetizer in your back pocket.
Many people make rolls into the long 3” logs but I prefer mine to be bite sized. To keep these simple and easy I used frozen puff pastry. It’s great stuff and allows you to make these whenever you need them. Just thaw the pastry, roll it out slightly, add in your sausage mix and away you go.
Sausage Rolls
1 package (2 sheets) frozen puff pastry, thawed
1 lb ground pork
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1 tsp kosher salt
1/2 tsp ground coriander
1/2 tsp crushed red pepper
1/2 tsp black pepper
1 egg with 1 tbsp water for egg wash.
Mix pork with all herbs and spices.
Roll out one sheet of pastry, leaving second one in the fridge while you work. Lay the pork mix along the short side of the pastry, leaving a 1/2” edge. Fill right to the sides. Using that empty edge gently roll up and over the pork line. Once fully around cut along the short side, again leaving a 1/2” gap. Paint that gap with egg wash, and seal with the rest of the log. Set aside and repeat the process until you reach the end of the sheet.
Repeat with second sheet and remainder of the pork.
Cut each log into 1 1/2” pieces, place on parchment lined baking sheet. Brush tops with egg wash and bake at 375F for 20mins. Until pork is cooked through, and rolls are golden brown.
Serve warm, on their own or with your choice of dipping sauce.
Enjoy!
Did you make this recipe? Or another from the blog? If so I want to see! Comment below, send me an email, or tag #ragebake on Instagram.
Enjoy!
Sausage Rolls
Ingredients
- 1 package (2 sheets) frozen puff pastry, thawed
- 1 lb ground pork
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp kosher salt
- 1/2 tsp ground coriander
- 1/2 tsp crushed red pepper
- 1/2 tsp black pepper
- 1 egg with 1 tbsp water for egg wash.
Instructions
- Mix pork with all herbs and spices.
- Roll out one sheet of pastry, leaving second one in the fridge while you work. Lay the pork mix along the short side of the pastry, leaving a 1/2” edge. Fill right to the sides. Using that empty edge gently roll up and over the pork line. Once fully around cut along the short side, again leaving a 1/2” gap. Paint that gap with egg wash, and seal with the rest of the log. Set aside and repeat the process until you reach the end of the sheet.
- Repeat with second sheet and remainder of the pork.
- Cut each log into 1 1/2” pieces, place on parchment lined baking sheet. Brush tops with egg wash and bake at 375F for 20mins. Until pork is cooked through, and rolls are golden brown.
- Serve warm, on their own or with your choice of dipping sauce.