Recipe courtesy of Colin Cowie.
These are always a hit — who can resist a warm sausage roll? And the fact that they can be prepared ahead makes them a double winner.
Ingredients
- 3/4 pound(s) lean ground pork or veal
- 3/4 cup(s) finely diced boiled potato
- 1 small onion, finely chopped
- 2 tablespoon(s) chopped fresh parsley
- 1 teaspoon(s) dried sage
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) freshly ground pepper
- 1/4 teaspoon(s) crushed red pepper flakes
- 1 package(s) (17.25-ounce) frozen puff pastry sheets, thawed
- Flour, for dusting
- 1 large egg, beaten
- 1 cup(s) Worcestershire sauce
Directions
- Preheat oven to 350 degrees F. To make piping bag, snip 1 corner from a plastic food bag with scissors to make a U-inch opening.
- Combine pork, potato, onion, parsley, sage, salt, pepper, and pepper flakes in bowl; transfer sausage mixture to bag.
- Unfold 1 pastry sheet; following fold marks, cut sheet into 3 rectangles. Cut each rectangle in half lengthwise to make 6 strips. On a lightly floured surface, roll out each strip into a 12" x 2.5" rectangle. Pipe sausage mixture along 1 long edge of each strip. Lightly brush opposite edge with egg. Starting at edge with sausage mixture, roll up each strip, gently pressing egg-brushed edge to seal.
- With a sharp knife, cut each log crosswise into eight 1 1/2-inch-thick rolls. Arrange rolls, seam side down, on a broiler pan; brush top with egg. Repeat with remaining pastry and sausage mixture.
- Bake until golden and cooked through, 30 to 35 minutes. Serve warm with Worcestershire sauce for dipping.
