Sausage Roll. Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg. Leftover baked sausage rolls can be stored for a few days in the refrigerator.
Cut them up into the desired size and freeze on a baking tray for a few hours before placing them in a freezer-safe bag or container.
Sausage rolls are often part of the spread.
A pleasantly spiced homemade sausage mixture is easy to make up with a pound or two of ground pork shoulder, not too lean.
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Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg. Leftover baked sausage rolls can be stored for a few days in the refrigerator.
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Ingredients Sausage Roll:
- Provide 1 sheet of puff pastry.
- Need 1 pack of sausage (i used cocktail).
- Need Tomato ketcup.
- Need of Mustard sauce.
- Give - Mayonaise.
- Prepare of Parsley for garnish.
- Provide Egg yolk.
They are usually made with all-butter puff pastry (often frozen store-bought, a good option); these are wrapped in a very flaky lard and butter pastry. Put the wide side of the rectangle to your left. The mixture will be quite sloppy-this keeps the sausage rolls moist. Roll up, peeling the plastic away as you roll.
Sausage Roll process:
- Roll out the puff pastry.
- Put on sausage on top of puff pastry.
- Give some tomate ketcup, mustard sause, or mayonaise and roll up and pinching the end of pastry to seal.
- Brush puff pastry with egg yolk and sprinkle parsley.
- Heat oven at 200 C/gas Mark 6. Place puff pastry on baking tray. Bake for 20 minutes until golden brown.
- Cut and serve it..
Sausage rolls are a great make-ahead dish because they can prepared and frozen, then baked off when you need them. Add sausage; mix lightly but thoroughly. Don't worry too much about making the perfect shape, you can always trim the edges to make the shape more rectangular. Freezing Baked Sausage Rolls-Make sure after they are baked you let them cool completely. Then in an airtight container place a layer of parchment paper between the layers of sausage rolls.
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