Jancey's Cooking Corner: 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.