Sausage Rolls

Ingredients :

  • 2 eggs
  • 8 oz. (250 g) sweet italian sausage, casings removed
  • 1/4 cup (50 mL) fresh bread crumbs, toasted
  • 1/4 cup (50 mL) minced onion
  • 2 cloves minced garlic
  • 1/4 cup (50 mL) minced fresh parsley
  • half pkg. (450 g pkg) frozen all-butter puff pastry, thawed and chilled
  • 1 tbsp. (15 mL) dijon mustard
(Kitchen Conversion)

Cooking Procedures :

  1. Preheat oven to 425°F (220°C). Line baking sheet with parchment paper. Set aside.
  2. In a bowl, beat 1 of the eggs until frothy. Blend in sausage, bread crumbs, onion, garlic and parsley. Set aside.
  3. On a flat surface, unroll pastry. Cut crosswise into three 10- x 3-1/2 in. (25 x 9 cm) strips. Brush with mustard. Spoon about one-third of the sausage mixture lengthwise down centre of each. Fold along sides over to cover filling and slightly overlap. Press edge to seal.
  4. Arrange rolls, seam side down, on prepared baking sheet. Cover and freeze until firm, about 15 minutes.
  5. Cut each roll crosswise into 8 pieces, space about 1 in. (2.5 cm) apart. (Make-ahead: Cover and refrigerate for up to 8 hours. Or freeze until firm, layer between waxed paper in airtight container and freeze for up to 2 weeks. Add 5 minutes to baking time.)
  6. In a small bowl, whisk remaining egg with 1 tbsp. (15 mL) water; brush over rolls. Bake in oven until puffed and golden, about 20 minutes.
  7. Serves 24.

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