Sausage Rolls from Cafe Delites

The recipe says that you could put these into the freezer before the egg wash and before baking and easily take them out, give them the egg wash, and bake as needed.

Sausage Rolls

You will need 2 1/2 sheets of Puff Pastry.  I used Pepperidge Farms, so this is two boxes.  Take out the sheets to thaw as you prepare the filling.

1/2 lb bacon, diced

Cook over medium to medium high heat 3-4 minutes until it starts to crisp and release its fat (do not fully crisp)

1 small onion, finely chopped

1 small carrot, finely grated

1 stalk celery, finely chopped

Add the veggies and cook another 2-3 minutes until softened.

2 cloves garlic, finely minced.

Add garlic and cook 30 seconds until fragrant.  Set aside to cool.

In a large bowl, mix together the following:

1 teaspoon ground fennel seeds

1/2 lb ground pork

1/2 lb ground beef

1/2 cup panko breadcrumbs

1 large egg

2 tablespoons barbecue sauce

1 tablespoon Worcestershire sauce

1 tablespoon fresh parsley, chopped

3/4 teaspoon salt

Freshly ground black pepper

Add the veggie mixture and mix well.

Preheat oven to 350 Fahrenheit and prepare a baking sheet by placing parchment paper on it.

Crack an egg into a small bowl and beat with a fork.

Lightly flour a pastry board or counter and place the puff pastry on it, cut in half.  You will need five sections.  Place 1/5 of the sausage mixture on each section and form log shape.  Brush one edge with egg and bring together edges and crimp the seam, turn over and place the roll seam down.  For full sausage rolls cut each log in half.  For party size sausage rolls, each log into four pieces.

Brush each room with egg wash.

Place the rolls on the parchment lined baking sheets and bake 30-35 minutes total, rotating the sheets halfway through.  I baked mine 15 minutes, turned, and baked 20 minutes more.

Remove from the sheet and place the rolls on a rack to cool so the pastry bottom doesn’t get soggy.