I made these for our end-of-the-year softball team potluck, and despite me making four dozen of them, they were gone within five minutes of opening up the container. I’ve never made sausage rolls before, but I do love them, so it was easy to figure out what should go in them. I will definitely make them again, and probably tweak what I throw in, just for variety’s sake – you should, too!
I started by chopping up a bunch of end-of-season herbs from my garden: a bit of sage, parsley, and chives. There is probably about 1/2 cup chopped fresh herbs here.
Then I chopped up 1 package white mushrooms, about 3 cups minced. Ordinarily I’d probably mince up 1 large onion and do half onion, half mushroom, but one of the potluck attendees is allergic to onions so I left it out.
Then grab some (500g) uncooked sausages. These are a little on the spicy side, but nothing too crazy.
Slice through the casing and remove the meat.
Chuck the sausage meat in a bowl together with your herbs, the mushrooms and onions (if you used onions and/or mushrooms), 2 large eggs, 2 tablespoons minced garlic, and about 1/2 cup panko bread crumbs. Feel free to season with salt and pepper as well. It turned out that I had bought pre-seasoned panko so I didn’t bother.
Mix the sausage up thoroughly with the other ingredients. I found it was easier (if more disgusting) to use my hands, but you could probably get away with doing this in the bowl of a stand mixer as well.
Now, remove from the fridge that package of puff pastry sheets that has been defrosting in there overnight. Slice each sheet into three equal strips.
Grab some mustard. I bought this fancy Tarragon Dijon stuff and I don’t regret it.
Brush a line of mustard down the length of each strip of puff pastry.
Evenly distribute all your sausage meat on top of your mustard line on each strip.
Bring the edges of each strip of pastry together to seal the meat into a long tube. You may have to stretch the pastry a bit to do this, depending on how full it is.
Shove your sausage tubes into the freezer for 15-20 minutes to firm up the dough and the meat and make it easier for you to slice them. You can preheat your oven now, to about 425°F. My oven cooks a little hotter (you’ll notice the finished ones are slightly charred on the bottom) so feel free to reduce the heat to whatever you need to if you have the same problem.
Slice the now-firm tubes into 8 equal pieces – this will give you 48 sausage rolls.
Bake the rolls for 20 minutes, until the pastry is golden brown and puffy and the sausage is cooked through.
Allow them to cool slightly before you stuff them all in your face. I don’t know how long they will last after baking them, in terms of storage, because I never got the chance to find out.