|Puff Pastry||~ 1 lb (2 ready to bake sheets)|
|Hot or mild pork sausage||1 lb|
|Minced garlic (optional)||1 tbsp|
|Dry ground pepper||1 tsp|
|Cajun Seasoning||1 tsp|
|Ground nutmeg||1 tsp|
Before last night (03/20/2015), I honestly cannot remember the last time I ate or even saw sausage rolls. For some reason though, I was craving some last weekend. What do I do when I get a craving? I go to Walmart, buy the ingredients and get busy in the kitchen 🙂
In this recipe, I bought puff pastry sheets directly from the store rather than making from scratch at home. Making really good puff pastry takes several hours and several steps anyway.
Prep Steps 🙁
- Flour your pastry board, and lay out your puff pastry. Lightly flour both sides of the 2 sheets.
- Add the sausage, garlic, pepper, nutmeg and Cajun seasoning to a food processor and grind together for about 2 minutes.
- Preheat the oven to 335F.
Note: You can choose to skip this step and use your sausage directly without adding anything to it. If you don’t have a food processor, just use a fork to mash it all together.
Assembling the rolls!
- Slice the pastry sheet in half and lay about an inch thick of sausage along the long end of the pastry sheets. Remember that the meat will shrink in the oven, so be generous. Repeat for the 2nd sheet.
- Fold the rolls completely. Just before closing, wet your fingers to ensure the ends of the rolls stick together. Cut each roll into 4 equal pieces.
- spray an anti-stick onto your pan and lay the rolls on. Poke with a fork on 2 ends. Make sure to poke through to the meat. This allows the meat to cook properly.
- In a small bowl, beat an egg and lightly brush over the rolls, this gives a lovely golden finish to the sausage rolls when baked. This is called glazing.
- Bake for 35 minutes or until the tops are golden brown. Let them sit on kitchen paper towels for a few minutes when done to soak the sausage oil and then serve.