It’s really hard to understand some intermediate steps re: rolling the pastry from text alone, I’d recommend the above Food Wishes video, or other “Sausage rolls” videos.
On meat-puff pastry ratio:
I’ve tried 1:1, and that’s generally felt like slightly too little meat. You could make it work though by making the meat very spiced.
Most online chefs recommend 1:1.5 or 1:2. Chef John recommends 1:2. I’d probably lean less, maybe 1:1.25 to 1:1.5
On cutting:
Once you make the rolls but before you egg-wash them. I’d recommend putting them in the freezer, for at least 20 minutes but upto an hour.
This helps you make bite-sized individual sausage rolls, it’s much harder to cut when the sausage meat is unfrozen. The cleaner cuts make for much prettier rolls. And it doesn’t really affect cook time.
Err on the side of overcooking - you want golden brown to brown, it’s hard to overcook this, and its easy to leave raw puff pastry.
On sauces:
I’ve often liked a mix of peanut sauce + honey/sweet sauce, ie: a rich + tangy/savory + sweet sauce
Alternatively, I could imagine a creamy herby + garlicky sauce going well with it, maybe something based on Ranch or Toum or Aioli.
Sausage Rolls
Ingredients
17 oz Pepperidge Farm premade puff pastry (2 sheets)
1.5 lbs (24 oz) italian sausage
1 egg
White sesame seeds (optional)
Spices to your liking
Recipe
Remove sausage from the casing, mix in any additional spices if you’d like (eg: cooked onions, garlic powder, thyme, cayenne, etc)
Split each sheet of pastry into 3 pieces. Roll them out wider and longer.
Make egg wash with 1 egg + 1 tbsp of water.
Place the meat evenly along the length of the pastry, and roll. Use egg-wash to close it.
Put the roll in the freezer for 20 minutes
Coat the roll in egg-wash, and then cut each roll into 8 bite sized pieces
Bake at 375 F until golden-brown, approx 25-35 minutes
It’s really hard to understand some intermediate steps re: rolling the pastry from text alone, I’d recommend the above Food Wishes video, or other “Sausage rolls” videos.
On meat-puff pastry ratio:
I’ve tried 1:1, and that’s generally felt like slightly too little meat. You could make it work though by making the meat very spiced.
Most online chefs recommend 1:1.5 or 1:2. Chef John recommends 1:2. I’d probably lean less, maybe 1:1.25 to 1:1.5
On cutting:
Once you make the rolls but before you egg-wash them. I’d recommend putting them in the freezer, for at least 20 minutes but upto an hour.
This helps you make bite-sized individual sausage rolls, it’s much harder to cut when the sausage meat is unfrozen. The cleaner cuts make for much prettier rolls. And it doesn’t really affect cook time.
Err on the side of overcooking - you want golden brown to brown, it’s hard to overcook this, and its easy to leave raw puff pastry.
On sauces:
I’ve often liked a mix of peanut sauce + honey/sweet sauce, ie: a rich + tangy/savory + sweet sauce
Alternatively, I could imagine a creamy herby + garlicky sauce going well with it, maybe something based on Ranch or Toum or Aioli.