AUSSIE SAUSAGE ROLLS RECIPE: HOW TO MAKE IT
I was born and raised in Australia, but moved to the U.S. when I got married. When I long for some Australian recipes, I bake up a batch of this sausage roll recipe and share them with neighbors or co-workers. —Melissa Landon, Port Charlotte, Florida
Provided by Taste of Home
Categories Appetizers
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Combine first 6 ingredients and 3/4 teaspoon paprika. Add sausage; mix lightly but thoroughly., On a lightly floured surface, roll each pastry sheet into an 11x10-1/2-in. rectangle. Cut lengthwise into 3 strips. Spread 1/2 cup sausage mixture lengthwise down the center of each strip. Fold over sides, pinching edges to seal. Cut each log into 6 pieces., Place on a rack in a 15x10x1-in. pan, seam side down. Sprinkle with remaining 1/4 teaspoon paprika. Bake until golden brown and sausage is no longer pink, 20-25 minutes.
Nutrition Facts : Calories 116 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 198mg sodium, CarbohydrateContent 8g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 3g protein.
BEST SAUSAGE ROLLS RECIPE - HOW TO MAKE SAUSAGE ROLLS
If you like pigs in a blanket, you'll love sausage rolls. The buttery, flaky pastries stuffed with sausage are popular snacks in much of Europe.
Provided by THEPIONEERWOMAN.COM
Categories birthday party cocktail party feed a crowd New Year's Eve Super Bowl tailgate appetizers meat snack
Total Time 1 hours 30 minutes
Prep Time 35 minutes
Cook Time 0S
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat a medium skillet over medium heat. Add the bacon, onion and celery, and cook for 4 minutes, until slightly softened. Add the garlic and cook 1 more minute. Remove from the heat and transfer the bacon mixture to a plate. Let cool for 10 minutes. In a large bowl, combine the sausage, parsley, panko, 1 egg, salt, pepper and cooled bacon mixture. Mix well to combine. Cover and refrigerate until ready to use. Meanwhile, open the puff pastry sheets on a very lightly floured cutting board (you should have 2 sheets, measuring 10-inches by 10-inches). Cut each in half to make 4 rectangles, 5-inches by 10-inches each. Lay each rectangle so that the long side faces you. Remove the sausage mixture from the refrigerator and divide it into 4 portions. Form each portion into the shape of a long log, about 1-inch thick, and place one lengthwise in the center of each puff pastry rectangle. (The sausage should stretch the full length of the pastry). In a small bowl, beat the remaining egg with 1 tablespoon of water. Brush all of the borders of the puff pastry with the egg and carefully roll the pastries over the sausage mixture to create a log shape (making sure that the borders overlap slightly). Place each roll seam side down on a sheet tray lined with parchment paper. Freeze for 30 minutes or refrigerate for up to 1 hour. (Hang on to the egg wash for later). Preheat the oven to 400 degrees. Using a sharp knife, cut each sausage roll into 6 equal portions. Transfer the pieces to a parchment lined baking sheet, seam side down, about 1-inch apart. Brush the tops of the rolls with the egg wash. Bake for 20-22 minutes, or until the puff pastry is puffed and golden on top.
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