Sausage Rolls
Everyone loves cripsy flaky sausage rolls. The crust is tender rough puff dough wrapped around spicy sausage.
Servings: 12 Rolls
Calories: 405kcal
Ingredients
ROUGH PUFF PASTRY
- 3 1/4 cups all-purpose flour
- 1 tsp salt
- 4 1/2 TBSP cold butter
- 11 1/4 TBSP frozen butter
- 2/3 cup cold water
- 1 egg
Sausage Filling
- 1 1/4 pound bulk sausage or sausage links with casing removed
- 1 1/2 tsp red pepper flakes
- 4 sprigs fresh thyme or other herbs
Instructions
- TO MAKE THE ROUGH PUFF PASTRY: whisk the flour and salt together
- chop the cold butter into the flour and then work it into the flour with your hands
- once the flour looks like crumbs add JUST enough of the water to the flour to hold the dough together
- roll the dough into a 5×12 inch rectangle
- grate half of the frozen butter over the dough
- fold each side of the dough together to the center of the dough, then fold the whole thing in half, this is called the book fold
- this is the book fold, this graphic shows you how to do it (ignore the measurements just look at the fold lines)
- then rotate the dough 90° and roll it into another 5×12 inch rectanglegrate
- grate the remaining frozen butter over the rectangle of dough
- repeat the book fold again, then wrap the dough and freeze it for 15 minutes
- here's another diagram of folding dough, this is the letter fold, you can use the book fold OR the letter fold
- repeat the roll out and fold as above but without the butter
- wrap the dough and freeze it for 15 minutes or refrigerate the dough for 30 minutes
- To make Sausage Rolls: mix the sausage with the red pepper flakes
- line a baking sheet with parchment or foil, set it aside
- mix the egg with a splash of water and set it aside
- cut the rough puff in half, wrap half of the dough in the plastic wrap and store it in the fridge while you make the first set of sausage rolls
- place the remaining dough on a clean counter lightly dusted with flour
- roll it out to a rectangle that is 5x18 inches
- divide the sausage mixture in half and lay half of it on the dough one inch in from the long side of the dough
- top with a sprinkle of red pepper flakes and fresh herbs of your choice, thyme, sage, rosemary, oregano
- brush the egg along the other long side of the dough
- fold the dough up and over the sausage and roll the whole log over to the edge brushed with egg
- set the roll on top of the sealed edge, gently pinch the edges together
- mark the roll at 3 inch intervals
- cut the roll and place on the prepared baking sheet
- put the baking sheet in the fridge and remove the second piece of dough
- repeat with the remaining piece of dough and sausage
- place them on the baking tray as well
- add 2-3 slash marks on the rolls, just through the dough, not necessarily through to the sausage
- brush with the egg wash
- refriegerate for 20 mintues
- meanwhile preheat the oven to 400°
- when ready to bake brush with the egg wash again and place a small piece of fresh herbs on top if desired,
- bake for 40 minutes or until the rolls are a deep brown
- enjoy warm or cooled, store in the fridge
Notes
To use a box of store-bought puff pastry use one sheet of dough for one half of the pastry made in the recipe.
Your sausage rolls may be a little smaller but they're sausage rolls and that's what counts!
Your sausage rolls may be a little smaller but they're sausage rolls and that's what counts!
Nutrition
Serving: 1 roll | Calories: 405kcal | Carbohydrates: 26g | Protein: 11g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 623mg | Potassium: 170mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 604IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 2mg