Homemade Sausage Rolls Recipe

Ingredients

• 1 pound ground pork
• 2 tablespoons finely minced onion
• 1 clove crushed garlic
• 1 tablespoon minced fresh sage
• 1 tablespoon dry bread crumbs
• 1.25 teaspoons kosher salt, or to taste
• 0.5 teaspoon freshly ground black pepper
• 0.25 teaspoon ground coriander
• 0.25 teaspoon dried thyme
• 0.13 teaspoon cayenne pepper
• 0.13 teaspoon freshly grated nutmeg
• 1 egg egg
• 1 teaspoon water
• 1 sheet frozen puff pastry, partially thawed
• 2 teaspoons Sesame seeds for garnish

Instructions

1. In a mixing bowl, combine ground pork, onion, garlic, sage, bread crumbs, salt, pepper, coriander, thyme, cayenne pepper, and nutmeg. Mix thoroughly with a fork for 2-3 minutes until all ingredients are evenly incorporated. Divide the mixture into two equal portions and place each on a sheet of plastic wrap. Using damp fingers, shape each portion into a cylinder, matching the length of the puff pastry sheets. Roll each cylinder tightly in plastic wrap to form a round roll and refrigerate until ready to use.
2. Whisk egg with water to prepare a simple egg wash.
3. Separate semi-frozen puff pastry dough into thirds. Halve one of the thirds lengthwise. Allow pastry to reach room temperature. Brush a 2-inch strip of egg wash along one long edge of the 2 larger pastry pieces. Place the narrower pastry pieces on the egg wash strip, overlapping by about 1 inch, to create a wider sheet of pastry dough. Gently press to form 2 wide lengths of pastry dough.
4. Transfer 2 sheets of dough to a lightly floured sheet of parchment paper; lightly dust the tops with flour. Cover with another sheet of parchment paper and gently roll to achieve an even thickness. Remove the top sheet of parchment paper. Slightly flatten the long edges of the dough about 1 inch wide to ensure a uniform seam thickness after rolling. Place a sausage log at the edge of a pastry sheet. Begin rolling the sausage log in the pastry, brushing the far edge with egg wash before sealing. Place seam-side down on parchment paper and transfer to a dish. Repeat with the second sausage roll. Freeze until the dough firms up, approximately 10 minutes.
5. Preheat your oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat.
6. Place the rolls on a lightly floured surface. Lightly brush the top and sides with egg wash. Cut each roll into 8 equal pieces. Sprinkle sesame seeds over the top. Arrange the rolls on the prepared baking sheet, seam-side down (standing up). Gently press each roll to slightly flatten, preventing them from falling over during baking.
7. Bake in the preheated oven until the pastry is nicely browned and cooked through, and the bottoms are golden brown, approximately 30 minutes.

Nutrition

• Calories: 301 kcal
• Fat Content: 21 g
• Fiber Content: 1 g
• Sugar Content: 0 g
• Sodium Content: 418 mg
• Protein Content: 13 g
• Cholesterol Content: 57 mg
• Carbohydrate Content: 15 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g