These flaky and savory sausage rolls are perfect for any occasion, whether served warm, at room temperature, or even cold!
Ingredients:
1 (about 17-ounce) package frozen puff pastry, such as Pepperidge Farm
4 to 5 sprigs fresh thyme
1 tablespoon water
1 pound uncooked bulk or pork sausage, casings removed
1 tablespoon Worcestershire sauce
1/2 teaspoon ground sage
1/2 teaspoon onion powder
1/2 teaspoon ground white or black pepper
All-purpose flour (for dusting)
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Directions:
Thaw the Puff Pastry:
Thaw the frozen puff pastry according to package directions or at room temperature for 30 minutes. Keep it in the paper packaging while thawing to prevent it from drying out.
Prepare the Ingredients:
Pick the leaves from the thyme sprigs until you have about 1 tablespoon, then finely chop. Beat the egg with 1 tablespoon of water in a small bowl to make an egg wash.
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Make the Sausage Filling:
Remove the casings from the sausage if needed. In a large bowl, combine the sausage, chopped thyme, Worcestershire sauce, ground sage, onion powder, and ground white or black pepper. Mix until well combined. Refrigerate the mixture for at least 15 minutes to firm up.
Prepare the Puff Pastry:
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Unfold the puff pastry sheets onto a lightly floured cutting board. If there is only one sheet, cut it in half crosswise. Roll each sheet into a 10×9-inch rectangle. Cut each sheet in half lengthwise to make 4 rectangles (10×4 1/2 inches each).
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Assemble the Sausage Rolls:
Divide the sausage mixture into 4 portions. Roll each portion into a log about 10 inches long, 1 inch wide, and 1 inch thick.
Place each sausage log lengthwise in the center of each pastry rectangle.
Brush the edges of the pastry with the egg wash. Fold the left and right sides of the pastry over the sausage to meet and overlap in the middle, pressing down to seal the seam. Form each side into a compact log shape, then arrange seam-side down.
Cut and Bake:
Cut each roll crosswise into 6 pieces (about 1 1/2 inches each). Arrange them seam-side down on the prepared baking sheet, spacing them about 1 inch apart.
Brush the tops and sides of each sausage roll with the remaining egg wash.
Bake for 12 minutes, then rotate the baking sheet and continue baking until the pastry is golden brown and the sausage is cooked through, about 8 to 12 minutes more.
Transfer the sausage rolls to a wire rack and let cool for 5 to 10 minutes.
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Serve:
Serve warm, at room temperature, or even cold with your favorite dipping sauce.
Recipe Notes:
Make Ahead: Refrigerate assembled and unbaked sausage rolls (without the egg wash) for up to 24 hours. Brush with egg wash before baking, and add a few extra minutes to the baking time.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Freezing: Both unbaked and cooked sausage rolls can be frozen for up to 3 months. For best results, freeze unbaked (without egg wash) and cook from frozen, adding up to 10 extra minutes of cooking time.
Prep Time: 15 minutes | Cook Time: 20-24 minutes | Makes: 24 sausage rolls | Servings: 6-8
Enjoy these delicious and flaky sausage rolls with a dip of your choice!
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