Sausage Rolls

Name: Sausage Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: British
Ingredients: 2 frozen puff pastry sheets, thawed; 1 lb bulk pork sausage (or links with casings removed); 1/2 yellow onion, finely grated; 2 garlic cloves, minced; 2 tsp fresh thyme leaves; 2 tsp Dijon mustard; 1/2 tsp kosher salt; 1/4 tsp black pepper, freshly ground; 1 large egg, beaten (for egg wash); 2 tsp sesame seeds (optional garnish)

Buttery puff pastry wrapped around seasoned pork sausage, baked until golden and flaky. A classic British party staple that disappears fast from any spread.

55 minEasyServes 6260 cal/serving

BritishAppetizerOvenStandardHigh ProteinLow CarbLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

2 frozen puff pastry sheets, thawed
1 lb bulk pork sausage (or links with casings removed)
1/2 yellow onion, finely grated
2 garlic cloves, minced
2 tsp fresh thyme leaves
2 tsp Dijon mustard
1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground
1 large egg, beaten (for egg wash)
2 tsp sesame seeds (optional garnish)

Instructions

1

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2

In a bowl, combine 1 lb bulk pork sausage (or links with casings removed), 1/2 finely grated yellow onion, 2 minced garlic cloves, 2 tsp fresh thyme leaves, 2 tsp Dijon mustard, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Mix until just combined - do not overmix.
3

On a lightly floured surface, unfold each 2 thawed frozen puff pastry sheets sheet. Cut each sheet into two equal rectangles.
4

Divide the sausage mixture equally among the pastry rectangles, shaping it into a log along one long edge of each piece.
5

Brush the opposite long edge with 1 beaten (for egg wash) large egg. Roll the pastry over the sausage and press the seam firmly to seal.
6

Slice each roll into 4-5 equal pieces and place seam side down on the prepared baking sheet.
7

Brush the tops with the remaining beaten egg and sprinkle with 2 tsp sesame seeds (optional garnish) if using.
8

Bake for 22-25 minutes until the pastry is deep golden brown and the sausage is cooked through to an internal temperature of 160°F (71°C).
9

Serve hot or at room temperature with Dijon mustard or ketchup for dipping.

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Questions

How long does Sausage Rolls take?

As written, 55 minutes: 30 of prep and 25 of cooking. The longest single stretch is step 8 (25 minutes): "Bake for 22-25 minutes until the pastry is deep golden brown and the sausage is cooked through to an internal temperature of 160°F (71°C)."

What temperature do I cook Sausage Rolls at?

For Sausage Rolls, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 25 minutes, in step 8. The target internal temperature is 160 F (about 70 C), given in step 8. A probe thermometer removes the guesswork.

Why does Sausage Rolls say not to overmix?

Step 2 reads: "Mix until just combined - do not overmix." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 2 while a few streaks of flour remain; they hydrate on their own.

What can I use instead of Dijon mustard in Sausage Rolls?

The entry for Sausage Rolls calls for 2 tsp Dijon mustard. In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

Can I make Sausage Rolls gluten-free?

Not cleanly. 2 frozen puff pastry sheets, thawed has no substitute that behaves the same way in this dish. If you need strictly gluten-free, start from the gluten-free appetizer collection instead.

Is Sausage Rolls keto-friendly?

A serving of Sausage Rolls carries 14 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 70 percent of the budget; against a moderate 100 g low-carb day it is 14 percent.

Does Sausage Rolls contain eggs?

Yes: 1 large egg, beaten (for egg wash). The full allergen list for this entry is gluten and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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