Ingredients1 h 10 m servings 300 cals
- Place ground pork, onions, garlic, sage, bread crumbs, salt, pepper, coriander, thyme, cayenne pepper, and nutmeg in a mixing bowl. Mix with a fork until ingredients are evenly distributed, 2 to 3 minutes. Divide mixture in half and place each half on a length of plastic wrap. Use your damp fingers to shape each half into a cylinder, approximately the same length as the puff pastry. Roll up in the plastic and form into a round roll. Refrigerate until ready to use.
- Whisk egg with water to make the egg wash.
- Separate the semi-frozen puff pastry dough into thirds. Halve one of the thirds lengthwise. Bring pastry to room temperature. Brush a 2-inch strip of egg wash along 1 long edge of the 2 larger pastry pieces. Place the narrower pieces on the egg wash strip, overlapping about 1 inch, to make a wider piece of pastry dough. Press lightly to form 2 wide lengths of pastry dough.
- Transfer 2 sheets of dough to a lightly floured piece of parchment paper; dust tops lightly with flour. Cover with another sheet of parchment. Roll gently to achieve an even thickness. Remove top sheet of parchment. Flatten the longs edges of the dough slightly about 1 inch wide so that when the roll-up is completed, the seam side won't be thicker than the rest of the dough. Place a sausage log at the end of a pastry sheet. Begin to roll the sausage log in the pastry, brushing the far edge with egg wash before sealing the edges together. Place seam side down on parchment and place on a dish. Repeat with 2nd sausage roll. Freeze until dough firms up, about 10 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat.
- Place rolls on a lightly floured surface. Lightly brush top and sides with egg wash. Cut each roll into 8 pieces. Sprinkle with sesame seeds. Place on prepared baking sheet seam side down (standing up). Lightly press each roll to flatten it slightly so they don't fall over when baking.
- Place in preheated oven; bake until nicely browned, pastry is cooked through, and bottoms are browned, about 30 minutes.
- Chef's Note:
- If time is tight, go ahead and just take some prepared sausage out of the casings, and use that, but by making your own, not only do you get to season it any way you want, but you also know exactly what you're eating.
Per Serving: 300 calories; 20.6 g fat; 15 g carbohydrates; 13.3 g protein; 57 mg cholesterol; 418 mg sodium. Full nutrition
ReviewsRead all reviews 11
These were a great change to my football Sunday chips and dip. They were a huge hit and everyone loved them!
We've made it several times now and its becoming a favorite middle of the week dinner with some fries (and a beer of course) We've tried it with store bought sauage as well and it comes out just...
These are wonderful tasty appetizers. Everyone loves them. I could not find the puff pastry dough, so I used crescent dough sheets. They worked fine. I also used mild Italian sausage instead...
These are fantastic. I was wondering if anyone has any experience at freezing the prepared rolls for later cooking. Should I cut them up first and freeze the individual rolls or can I freeze o...
These were delicious and remarkably easy to make. Will sure make them again!
I’ve made this twice and they turned out great each time. Quick and easy to make and everyone loves them!
These are great. I watched the video because I have no experience making anything like this. With no experience they came out great. I think pastry dough might come in different size boxes as...
Delicious! I am making them again right now, cheating with store bought sausage meat as we already have it in the house. I suspect I'll prefer the from scratch recipe. The flavor is fantastic...