Who can resist delicious bite-sized sausage rolls, especially warm and fresh out of the oven dipped in a little bit of dijon mustard? I’m pretty sure the answer is no one.
I’ve made these sausage rolls a couple of times and they’ve always turned out great. I could probably eat a dozen of them before I even realized what happened, in some kind of sausage roll induced blackout.
The fact that these sausage rolls come together so easily makes them even better. With store bought puff pastry and breakfast sausage, you probably have the rest of the ingredients already on hand. You should make these soon. And eat them all. Ok share them, that’s probably better.
Total Time: 40 mins.
Makes: 24 rolls
- 1 lb raw bulk pork breakfast sausage meat
- 1/2 cup finely minced onion
- 2 tsp minced fresh thyme (or 1/2 tsp dried thyme)
- 1 tsp minced fresh sage (or 1/4 tsp dried sage)
- 1/4 tsp crushed red pepper
- 1 17.3 oz package frozen puff pastry thawed (you’ll need two sheets, so you may need two packages, depending on how much is in a package)
- 2 tbs Dijon mustard (plus more for dipping)
Preheat oven to 400 degrees F.
Using a sharp knife, cut open the sausages, squeeze the meat out into a bowl and discard the casings. Mix in the onion, thyme, sage and crushed red pepper. Set the mixture aside.
Working on a lightly floured large cutting board, unroll 1 sheet of puff pastry so a long side is near you. Divide dough into 2 long rectangles, turn the board 90 degrees. Brush each rectangle with 2 tsp Dijon mustard and cut each of the two rectangles you made into 6 equal strips.
Place 1 tbs of the sausage mixture at the end of each of the 12 strips and beginning from that end, roll the dough around the sausage pressing the seam lightly to seal it. Place each roll seam-side down on a rimmed baking sheet.
Repeat with the second sheet of puff pastry. Bake the rolls for 20 minutes or until puffed and golden.
*It’s important to keep an eye on them while they’re baking. Sometimes breakfast sausage can be a bit fatty and you don’t want the grease coming out of the sausage to burn the bottom of the pastry.*