Story by Karyl Henry, KarylsKulinaryKrusade.com
During the holidays I love to try out new appetizers on my friends. Everyone is in the holiday spirit, and it is a great time to find out what’s a hit. Last year I did that with Bacon Cranberry Goat Cheese Truffles, 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
Deciding between store-bought pork sausage or ground pork is the first step.
Pork sausage: it is the fastest and most convenient, because 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 is delicious as well.
Next you must choose between 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.
Finally, consider 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 breadcrumbs 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 (Editor’s note: see the July 2018 and September 2019 issues of Stillwater Living for those recipes).
Homemade Sausage Rolls from KarylsKulinaryKrusade.com
- 1 package (17oz) frozen puff pastry, thawed
- 16 ounces ground pork (80% lean)
- 2 slices thick-cut bacon, diced into very small pieces
- 2 Tablespoons yellow onion, diced small
- 2 Tablespoons celery, diced small
- 1 teaspoon fennel seeds
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 eggs
- 1 cup Panko bread crumbs
- 1/2 teaspoon poppy seeds
- 1/2 teaspoon toasted sesame seeds
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coarse sea salt
- 1/4 cup dijon mustard
- 1/4 cup yellow mustard
- 2 Tablespoons pure Maple syrup
- Preheat oven to 420 degrees.
- In a small bowl combine poppy seeds, toasted sesame seeds, onion powder, garlic powder, and salt. Set aside.
- Add diced bacon to a skillet over medium heat and cook for 7 minutes.
- Add celery and onion to the skillet and cook for another 5 minutes.
- Transfer mixture to a large bowl to cool for 5 minutes.
- Add ground pork, fennel seeds, onion powder, garlic powder, oregano, parsley, salt, pepper, and Panko bread crumbs to the bowl.
- Whisk 1 egg lightly and add to mixture.
- Mix until just combined.
- Unfold thawed puff pastry and place on a lightly floured surface. Using a pizza cutter, cut along the folded lines and into 3 rectangles.
- AS PACKAGED, EACH RECTANGLE IS 3″ X 9″. Using a rolling pin, lightly stretch pastry so each piece is about 4″ x 13″.
- Spoon mixture evenly down the center of all 3 rectangles, leaving about 1″ on each side.
- Carefully roll the dough over the filling, and all the way around until it reaches the other side. Seal the edges of the dough together at the bottom.
- Cut rolls into 2″ pieces, and you will get a total of 18 rolls. Place rolls on a parchment paper-lined baking sheet, spacing them 1″ apart.
- Whisk the other egg with a little bit of water to create an egg wash. Brush the egg wash on top of each sausage roll, and sprinkle each roll with a little bit of the everything seasoning.
- Bake for 18-20 minutes until golden brown.
- While rolls bake, mix both mustards and maple syrup together.
- Serve Homemade Sausage Rolls immediately with mustard dipping sauce
MAKE-AHEAD AND LEFTOVER OPTIONS
It’s so easy to make Homemade Sausage Rolls ahead! Both options start with preparation, rolling and cutting the sausage rolls, and placing them on a baking sheet.
- OPTION #1 (baking within 1 day) – prep, roll, and cut the rolls, then 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 frozen. Transfer the rolls to a gallon-sized Ziploc bag and store in the freezer. Thaw sausage rolls for 1 hour, add egg wash and topping and bake. You may need to bake for an additional 5 minutes.
- 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 the extras, so that I can have fresh rolls when the craving hits.