English CUISINE
Enjoy the large size for lunch or dinner, or make them mini for appetizers. These freeze beautifully and re-heat easily.
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Step 1
Preheat oven to 400F and line a large baking sheet with parchment paper.
Step 2
Add loose sausage to a medium bowl. Add herbs and bread crumbs. Add water and using your hands, blend together until the water seems absorbed in the mixture. Roughly form into a round and score round into 8 wedges. Set aside
Step 3
Starting with one roll of thawed puff pastry sheet approximately 10×10-inches, use a sharp knife or pizza cutter to cut into 4 pieces approximately 5×5-inches each. Brush a 1-inch strip of Dijon mustard down the centre of each square. If your puff pastry is rectangle, smaller or larger, just aim for similar size squares, adjusting as needed. it’s perfectly fine if they are a bit smaller or larger.
Step 4
Scoop out 1/8 of the sausage mixture and form into a log 5 inches long (you want the sausage log to extend right to the end of the pastry). Place log on top of Dijon mustard. Brush the left side of the square with egg wash, then gently fold the right side over the sausage to meet the egg brushed edge and press to seal (or use a fork). Place on prepared baking sheet, with the sealed edge facing in towards the pan (fat side on the outside). This helps the filled side brown all the way around.
Step 5
Repeat with remaining 3 squares, then repeat it all with the second sheet of puff pastry, for a total of 8 sausage rolls.
Step 6
Brush all over the pastry with egg wash. Bake in preheated oven for 30-35 minutes, or until centre registers at last 160F, when tested with a meat thermometer. *If tops seem to be well browned before that, loosely cover with a sheet of aluminum foil.
2 Rolls puff pastry, thawed
800 gm pure pork sausages
1 Tsp fresh sage, diced
1 1/2 Tsp fresh thyme leaves
1 Tbsp fresh parsley, finely chopped
1 Tbsp dried bread crumbs,
Freshly ground black pepper
1/3 Cup water
