| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Active: | 45 min |
| Yield: | 24 sausage rolls |
Ingredients
- 3 tablespoons olive oil
- 1/2 medium onion, diced
- 4 cloves garlic, chopped
- 1 egg
- 1 tablespoon milk
- 1 pound ground pork
- 3/4 cup small-diced russet potato
- 2 tablespoons breadcrumbs
- 1 teaspoon ground nutmeg
- 3 sprigs fresh thyme, leaves removed
- Salt and fresh ground black pepper
- 1 sheet frozen puff pastry, thawed
- Flour, for dusting work surface
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onions and cook until soft and translucent, 5 minutes. Add the garlic and cook for another 2 minutes. Set aside to cool.
- In a small bowl whisk together the egg and milk. Line a baking sheet with parchment paper.
- In a large bowl combine the pork, potato, breadcrumbs, nutmeg, thyme and the cooled onion-garlic mixture. Sprinkle with salt and pepper. Gently mix until combined. Cover and refrigerate while you roll out the puff pastry.
- Unfold the sheet of puff pastry on a floured work surface. With a rolling pin, roll into a 12-inch square about 1/8-inch thick. With a pizza cutter or knife, cut into four 3-by-12-inch strips. Set the strips on the prepared baking sheet and store in the refrigerator while you proceed.
- Place one of the pastry strips lengthwise in front of you. Divide the pork filling into four equal portions. Form one of the portions into a long, tubular shape and place it on the puff pastry so it reaches from long end to long end. Brush the long side of the puff pastry furthest from you with some egg wash. Roll up the puff pasty away from you and around the pork filling to create a 12-inch-long log. Pinch the seams together and transfer, seam-side down, to the baking sheet. Repeat with the remaining pastry strips and filling. Freeze for 30 minutes to chill before baking.
- Preheat the oven to 400 degrees F.
- Slice each log into six equal portions so that you have 24 rolls in total. Place the rolls on the baking sheet and brush with egg wash. Bake until golden brown, 30 minutes. Let cool for about 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 83 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 4 g |
| Cholesterol | 20 mg |
| Sodium | 77 mg |
Reviews
Was so excited to make these but didn’t have much flavor. Going to keep trying other recipes.
Has anyone made these and frozen. If so, did you keep frozen till baking or let them thaw first. Want to make ahead for thanksgiving appetizer – would appreciate your input. These sound wonderful
It is a new take on pigs in a blankie!
These sausage rolls are excellent. I have made them twice now and even our neighbors liked them. I make chili sauce every year and it makes a perfect dip for them. Thanks for the recipe.
These were really good! Pretty easy to prepare, only problem I had was trying to make the “sausage” into a roll to put on the pastry. I ended up rolling it as much as a could, then started covering it with the pastry from the center out which helped elongate the meat. The only mod I made with this recipe was to use a pinch of dried thyme instead of fresh. So good, husband loved them!!
Very good. Served them with Dijon mustard. Used sweet Italian sausage, might try hot next time.
Had hubby make these today after seeing your show for the first time. Loved the show and the sausage rolls. Very easy to make!
These are to “die” for. I will serve these at our next party. I used a good sausage, Italian sweet and we only made 12, so sorry we didn’t make more.. OMG Good
I made the Sausage Rolls after seeing your episode today. They turned out GREAT!! My family loves them. I did substitute sweet potatoes because I didn’t have any other potatoes and they were wonderful. Thank you, for the recipe!