Sausage Rolls

You miss the strangest things when you live overseas. Often it’s stuff that you never gave a second thought to, in this case it’s sausage rolls. The Dutch make great sausage rolls – the bakers use a very rich, flaky and most importantly, buttery filo pastry, wrapped around nicely spiced sausage meat.

We’ve made quite a few sausage rolls over the years, they make great finger food at parties and serve as great snacks too. Here’s a recipe that we like, oddly enough it’s for Australian sausage rolls. It really is best to find a brand of frozen puff pastry that you like – it’s one of those things that actually making yourself requires so much effort that you’ll do it only once, and frozen puff pastries are usually pretty good.

Ingredients
* 1-1/4 pounds bulk pork sausage
* 1 medium onion, finely chopped
* 2 teaspoons minced chives
* 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
* 2 garlic cloves, minced
* 1 teaspoon paprika, divided
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 package (17.3 ounces) frozen puff pastry, thawed

Instructions
* In a large bowl, combine the sausage, onion, chives, basil, garlic, 3/4 teaspoon paprika, salt and pepper. Unfold pastry onto a lightly floured surface. Roll each pastry sheet into an 11-in. x 10-1/2-in. rectangle. Cut widthwise into 3-1/2-in. strips.

* Spread 1/2 cup of sausage mixture down the center of each strip. Fold pastry over and press edges together to seal. Cut each roll into six pieces.

* Place seam side down on a rack in a shallow baking pan. Sprinkle with remaining paprika. Bake at 350° for 20-25 minutes or until golden brown. Yield: 3 dozen.

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