I used puff pastry and fresh sausages. Very Tasty and quick to make. I think a lot depends on the type of pastry and sausage you use. Batter quality gives a better result. My husband, who loves sausage only ate a few of them. We found them to be greasy even though I used a lean italian sausage. The grease ended up burning the bottoms a little as well during baking.
These tasted great! Perfect for holidays when no one in my family wants to sit down and eat a big breakfast. I did play around with the recipe some. I left out the mustard, and adjusted it to suit my family's taste preferences.
I think the fat content in the sausage makes a huge difference. We used an extremely lean sausage meat and they did not come out greasy. The crust was crisp and almost flaky and the flavors blended well. We tried one with a sharp honey mustard and another with Italian blend cheese. They were both delicious.Very Tasty and quick to make. I think a lot depends on the type of pastry and sausage you use. Batter quality gives a better result.
SAUSAGE ROLLS & PLANNING FOR THE NEW YEAR
- 1 Pound organic pork sausage (or substitute turkey sausage)
- 1 Tablespoon ground sage
- 1 Package frozen puff pastry (defrosted)
- Egg Wash
- 1 Large egg
- 1 Tablespoon water
- Preheat oven to 425 degrees. Line two baking sheets with parchment paper, set aside.
- Mix sausage with ground sage. Set aside.
- Roll out puff pastry to even out creases. Cut pastry along the creases, (you can still see them) then again in the opposite direction to form squares.
- Place 1 - 2 Tablespoons of sausage in the center of each square, depending on the size of your squares.
- Fold pastry over sausage and press edges together. Brush with egg wash and cut slits in the top of the pastry to vent.
- Bake for 15 minutes, or until pastry is puffed and golden brown.