Thursday, June 16, 2016

Sausage Rolls

Phillis Carey’s Recipe of the Week
June 14, 2016
Sausage Rolls
Makes 40 pieces.
1 T. grapeseed or vegetable oil 
1 cup finely chopped onion
1 T. soy sauce
2 tsp. fresh lemon juice

2 cloves garlic, minced
Tabasco to taste
3 eggs, divided use
1-1/2 lbs. pork or turkey sausage
1 (19 ounce) package frozen puff pastry sheets, thawed 1 T. water

Variety of mustard for dipping Chutney.

Sauté the onion in oil over medium high heat until just tender, 4 minutes. Stir in the soy sauce, lemon juice and garlic and Tabasco to taste. Heat briefly. Set aside to cool.

Break two of the eggs into the uncooked sausage. Stir onion and sausage mixtures together. Combine well without over mixing. Chill until ready to use.

Unfold a puff pastry sheets onto a lightly floured work surface and roll out into a 10 x 12 inch rectangle. Repeat with second sheet of pastry. Cut rectangles in half lengthwise. You now have four pieces of pastry.

Spoon 1/4 of the sausage mixture down the center of each piece of pastry. Form sausage into a log shape. Beat the remaining egg with water and brush the edge of the pastry at the far side. Roll the pastry around the meat and seal. Place rolls on a cookie sheet and freeze 10 minutes (or freeze up to 3 months).

Preheat oven to 400°F. Brush each cold sausage roll with egg mixture and slice into 10 rounds. Place on a parchment-lined baking sheet and bake for about 20 minutes or until the sausage is cooked through and pastry is golden. Serve with a variety of Dijon mustards and/or chutney for dipping. 

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