Best Puff Pastry Sausage Rolls Recipe – Learn like a Pro

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Best Puff Pastry Sausage Rolls Recipe – Learn like a Pro:- Numerous individuals from all around the world have a strong preference for the traditional savoury snack that is commonly referred to as sausage rolls. As a result of the fact that they are produced with golden puff pastry that is flaky and flaky, and that they are wrapped around a sausage filling that is savoury, they are the perfect appetiser, party food or meal that can be carried on the go.

 

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Best Puff Pastry Sausage Rolls Recipe – Learn like a Pro

This recipe ensures that you will have a dessert that is not only delicious but also easy to prepare, and it will leave an indelible impression on both your family and your friends.

 

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Ingredients

For the pastry:

  • 1 package (17.3 oz) of frozen puff pastry (2 sheets), thawed

 

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For the sausage filling:

  • 1 lb ground pork sausage
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1/4 cup breadcrumbs
  • 1 egg, lightly beaten
  • 1 tbsp fresh parsley, chopped
  • 1 tsp dried sage
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper

 

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For assembly:

  • 1 egg, beaten (for egg wash)
  • Sesame seeds or poppy seeds (optional)

 

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Instructions

Preheat the oven  Prepare a baking sheet by lining it with parchment paper and bringing the temperature of your oven up to 400 degrees Fahrenheit (200,000 degrees Celsius).

Prepare the sausage filling Mix the ground pork sausage, the onion that has been finely diced, the garlic that has been minced, the breadcrumbs, the egg that has been beaten, the chopped parsley, the dried sage, the dried thyme, the salt and the black pepper in a big bowl. After thoroughly combining, mix.

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Prepare the puff pastry Roll out one sheet of puff pastry into a rectangle that is approximately 10 inches by 12 inches on a surface that has been lightly dusted with flour. To make two long strips, cut the pastry sheet in half lengthwise and slice it in half again.

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Assemble the sausage rolls Make sure that each of the four sections of the banger mixture is equal. Each part should be shaped into a log, and then one log should be placed along the length of each puff pastry strip. The edges of the dough should be brushed with beaten egg, and then the crust should be rolled around the sausage, making sure everything is sealed.

 

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Cut and prepare for baking To make smaller rolls, cut each roll into six pieces; to make larger rolls, cut each roll into four pieces. Place the rolls on the baking sheet that has been prepared with the seam side down. After brushing the tops with beaten egg, you can choose to sprinkle them with poppy seeds or sesame seeds, if you so choose.

Bake In an oven that has been warmed, bake the pastry for twenty to twenty-five minutes, or until it reaches a golden brown colour and the sausage is fully cooked.

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Cool and serve Prior to serving, let the sausage rolls to cool down on a wire rack for a short period of time. Take pleasure in either warm or room temperature.

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Nutrition

  • Calories: 220
  • Protein: 8 g
  • Fat: 15 g
  • Carbohydrates: 14 g
  • Fiber: 1 g
  • Sugars: 1 g
  • Sodium: 340 mg

 

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FAQ

Q.1) Can I use homemade puff pastry?

Without a shadow of a doubt! A taste that is rich and buttery will be imparted to the dish by the addition of homemade puff pastry. Regardless of the circumstances, it is imperative that it be rolled to the suitable thickness.

 

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Q.2) What can I use instead of pork sausage?

If you want to meet your dietary preferences, you can replace the original component with chicken, turkey, or even plant-based sausage.

 

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Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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