Sausage Rolls
Ingredients
- 500 gSausage meat (plain)
- 400 gPuff pastry (rolled out)
- 1 pcOnion (very finely chopped)
- 1 pcGarlic (pressed)
- 1 pcEgg (beaten for glazing)
- 10 gFlat-leaf parsley (chopped)
- 1 tbspMustard (strong)
- 1 pinchThyme (leaves only)
- 1 pinchNutmeg (grated)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspWorcestershire sauce
Method
A golden crust that shatters on the first bite, releasing a juicy and fragrant pork filling. The scent of warm butter and seared herbs fills the kitchen as they come out of the oven.
- 1
In a mixing bowl, combine the sausage meat with the finely chopped onion and garlic. Add the chopped parsley, thyme, nutmeg, mustard, and Worcestershire sauce. Mix firmly: the filling must be homogeneous and well combined.
- 2
Roll out the puff pastry on the work surface. Form two long meat logs and place them on the pastry. Roll the pastry over to enclose the meat. Seal the edge with a little beaten egg.
- 3
Cut into 4 cm wide sections with a sharp knife to avoid crushing the pastry. Place on a tray and glaze generously with the remaining egg using a brush. The pastry should shine.
- 4
Bake at 200°C. The crust should be golden brown and crispy. The meat is cooked when the juices run clear. Serve hot or warm.
Frequently asked questions
How do you get this dish right?
- Do not overhandle the pastry with warm hands to avoid melting the butter in the layers.
- Let the rolls rest for 15 minutes in the fridge before baking; the thermal shock will help the pastry rise.
How long does this dish keep?
Store for 2 days in the fridge in an airtight container. Reheat for 5 minutes in a hot oven to restore crispness; avoid the microwave as it makes the pastry soggy.
