|Photos courtesy of the Cooking Corner.|
Sausage rolls are standard fare throughout Scotland, Ireland and England. They're filled with very basic ingredients (sausage and onion) and wrapped in a light dough. The rolls bake just until the light crust is a golden brown. They're perfect little hand-held snacks.
At our house, we like them with a spicy mustard or mayonnaise based dip. The girls that came over for cards the other night liked them just fine, too, and asked me to share.
1 lb. ground sausage
1/8 cup onions, diced fine
1/8 cup bread crumbs
1 pkg. puff pastry (thawed but chilled)
1 tsp. parsley
salt and pepper to taste (not much)
Preheat oven to 400.
Mix sausage, onion, 1 egg, parsley, bread crumbs and a little salt and pepper in medium bowl.
Layout pastry on baking sheet.
(Do not spray pan.)
Cut into 6 pieces along fold. Spread a little Dijon on pastry.
Make 6 large balls out of sausage, almost baseball size.
Roll each into a log and place on pastry.
Fold pastry over sausage, tucking edges together.
Turn so that seam is on bottom of pan.
With sharp knife cut to desired length. (about 1-1/2 inches for appetizers)
Brush lightly with 1 beaten egg.
|Rolls brushed with egg for oven.|
Bake 15-20 minutes until golden.
Makes 24 snacks.
|Just out of oven|