These are an old favorite in Bermuda. They are similar to pigs in a blanket except that the pork is ground and not in a casing. I do have a great pig in a blanket recipe that I need to break out soon. However, ground pork was on special at Kroger the other day so I decided to make some sausage rolls. Instead of using pre-made puff pastry, I made it from scratch. I kinda wish I bought the pre-made while my fingertips were cutting in the butter and flour mixture. Too late. So I was a little grumpy. By time I was doing the rolling out the dough my children were restless and I was annoyed. This lead to some off measurements when I was cutting the rolls. Thus explaining why they are also a bit messy. Anyhoo, the roll must go on. Roll that beautiful footage..uh picture.
This make a great appetizer. My kids yummed them up while they were cooling on the baking sheet though.
adapted from Recipezaar
6 pre-roll puff pastry pasty (I make my dough from scratch...recipe below)
1 pound ground sausage
1 cup fresh breadcrumb or dried breadcrumbs
1 medium onion, finely chopped
2 tablespoons chopped parsley
1/2 cup milk
salt and pepper to taste
2 tablespoons milk
Pre-heat your oven to 425 degrees.
Lay all the sheets of pastry out on your counter top.
Mix together the meat, breadcrumbs, onion, parsley, milk and salt and pepper.
Whisk the egg and 2 tablespoons of milk together in a small bowl.
Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge.
Seal the inner edge with a little of the egg mix.
Cut each in the size you wish to have your roll and prick with a fork.
Brush the tops of the rolls with the egg mix.
Place in the oven and cook for 5 minutes.
Reduce the heat to 400 degrees and cook for a further 20 minutes.
Remove to a tray to cool a little before serving them.
Shortcrust Pastry Recipe ~
I doubled the recipe for the sausage rolls above.
1 cup all purpose flour
1 tsp salt
1/2 cup cold butter
3 tablespoons ice water
Sift Flour and salt into bowl
Cut butter into dry ingredients using a pastry cutter until mixture resembles bread crumbs.
Add water 1 teaspoon at a time and form into a ball.
Wrap tightly in cling wrap and chill for 30 minutes prior to rolling out.