Homemade Sausage Rolls

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Homemade Sausage Rolls are a delicious and easy appetizer. Use seasoned, fresh-ground pork and salty bacon for the filling, and top the rolls with Everything Seasoning for the perfect finishing touch.

This recipe was featured in Stillwater Living Magazine

I’m such a huge fan of appetizers for entertaining. You can make a wide variety of options, they’re easy to eat, and it allows your guests to “graze” at their leisure.

During the holidays I love to try out new appetizers on my friends. Everyone’s in the holiday spirit, and it’s a great time to find out what’s a hit. Last year I did that with Bacon Cranberry Goat Cheese Truffles, and they were gone in minutes. So I’m ready to hit the jackpot again with Homemade Sausage Rolls

WHY THIS RECIPE WORKS

• They’re easy to make, and on the table in about 40 minutes
• Puff pastry creates wonderful, light and flaky layers
• You can make them ahead, and bake as needed

INGREDIENT TIPS FOR HOMEMADE SAUSAGE ROLLS

STORE-BOUGHT PORK SAUSAGE OR GROUND PORK?

Pork sausage: it’s the fastest and most convenient, as all you do is add it to the mixture

Ground pork: you add the seasonings, and I also add sauteed celery and onion, plus diced bacon.

Yes, it takes about 15 extra minutes using fresh ground pork, and to me, it’s worth it. I have also used pork sausage and it’s delicious as well.

FROZEN, REFRIGERATED OR HOMEMADE PUFF PASTRY?

I’m sure there are people out there who make their own puff pastry and, for that, I am impressed. I am not that person, nor do I ever plan to be.

I have puff pastry in the freezer all the time, and it only takes about 40 minutes to thaw. But sometimes I’ll buy refrigerated, which you can find with the canned biscuits and cookie dough at the grocery store.

SEASONINGS AND FINISHING TOUCHES

As I mentioned previously if you use ground pork you need to add seasoning. Fennel Seeds compliment pork really well, and a little goes a long way. Dried oregano, parsley, thyme, salt, and pepper round out the seasonings.

I use Panko Bread Crumbs because I like the light and airy texture. I tried regular bread crumbs but didn’t like the result.

The egg wash does 2 things…it helps the pastry turn golden brown without burning, and it creates a base for the topping

I finish the Homemade Sausage Rolls with an easy everything seasoning. It comes together in seconds, and I also use it on my Pigs in an Everything Blanket and Loaded Breakfast Sliders.

STEP BY STEP INSTRUCTIONS

Thaw puff pastry according to package directions or use refrigerate puff pastry that is ready to use.

Add Poppy Seeds, Toasted Sesame Seeds, salt, pepper, onion powder, and garlic powder into a small bowl and mix together. Set aside.

Add diced bacon to a skillet and cook for 7 minutes. Add diced onion and celery, and cook for another 5 minutes until bacon is done and onion is translucent.

Transfer mixture to a large bowl to cool for 5 minutes.

Add sausage, Panko bread crumbs, oregano, thyme, parsley, onion powder, garlic powder, salt and pepper to the bowl. Add a lightly whisked egg, and stir until ingredients are just combined

Unfold puff pastry onto a lightly floured surface. Using a pizza cutter, cut along the fold lines to create 3 long rectangles.

As packaged, each rectangle is 3″x9″. Use a rolling pin to stretch the rectangles to 4″x13″. This thins out the layers and allows for maximum mixture in each roll.

Place the sausage mixture down the center of each rectangle, leaving 1″ around the edges.

Carefully roll the dough over the filling, and seal the edges at the bottom.

Cut each log into 2″ pieces, yielding 18 total rolls. Place rolls on a parchment paper-lined baking sheet, spacing them evenly apart.

Whisk an egg with a little water to create an egg wash. Brush the top of each roll with egg wash, and sprinkle with everything seasoning.

Bake at 420 degrees for 20 minutes, until golden brown.

MAKE-AHEAD AND LEFTOVER OPTIONS

It’s so easy to make Homemade Sausage Rolls ahead!

• OPTION #1 (baking within 1 day) – prep, roll, and cut the rolls, and place them on the baking sheet. Cover them lightly with foil or a large towel. Add egg wash, topping, and bake when ready
• OPTION #2 (baking 2+ days later) – prep, roll, and cut the rolls, and place them on the baking sheet. Place the baking sheet into the freezer for 3-4 hours, until rolls are frozen. Transfer rolls to a gallon-sized Ziploc bag and store in freezer. To use, thaw sausage rolls for 1 hour, add egg wash and topping and bake. 
• OPTION #3 – prep the filling and store in an airtight container in the fridge for up to 3 days. When ready to bake, proceed from step #9

I am personally not a fan of leftover Homemade Sausage Rolls, because the pastry won’t be light and flaky when reheated. I would rather make a big batch and freeze it, so I can have fresh rolls when the craving hits.

MORE DELICIOUS APPETIZERS

• Marinated Steak Vegetable Roll Ups
• Spinach and Bacon Stuffed Mushrooms
• Baked Pumpkin Spice Wontons
• Crispy Baked Egg Rolls
• Asparagus Prosciutto Puff Pastry

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The post Homemade Sausage Rolls first appeared on Karyl's Kulinary Krusade.

The post Homemade Sausage Rolls appeared first on Karyl's Kulinary Krusade.