Sausage Rolls

Photos courtesy of the Cooking Corner.

     I was looking for an appetizer idea to bring to a party in March, so an Irish-themed item came to mind. But what? After some thought, I remembered that years ago I had made sausage rolls over the holidays.
     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.

Sausage Rolls
1 lb. ground sausage

1/8 cup onions, diced fine
1/8 cup bread crumbs
1 pkg. puff pastry (thawed but chilled)
Dijon mustard
2 eggs
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.

Filled pastries.

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