Слойки с сосисками из слоеного теста: рецепты, особенности приготовления

Сосиска в тесте – один из самых простых и любимых многими вариантов перекуса. Вкусными и нежными получаются эти изделия, если их закатать в слоеное тесто. Слойки можно делать не только с целыми сосисками, но и порезанными на кусочки. Главный ингредиент нередко дополняют сыром, соусом, овощами. Вариантов этого незатейливого кушанья существует так много, что почти каждый сможет подобрать тот, который будет отвечать его гастрономическим предпочтениям.

Особенности приготовления

Слойки с начинкой из сосисок можно делать из дрожжевого и пресного теста, дополняя основной ингредиент другими компонентами. Для получения ожидаемого результата необходимо следовать инструкции, сопровождающей конкретный рецепт. Однако знание основных правил приготовления слоеных пирожков с сосисками пригодится независимо от того, какой вариант их приготовления выбрал кулинар.

• Сосиски можно приготовить в дрожжевом и пресном слоеном тесте. Дрожжевое тесто получается более пышным и чуть менее калорийным, но не слишком хорошо слоится и имеет специфический привкус. Пресное тесто выходит слоистым, нежным, обладает приятным вкусом, но содержит большее количество жиров. Выбор варианта мучной основы зависит от предпочтений кулинара.
• Желая ускорить процесс приготовления закуски, большинство хозяек для приготовления слоек используют покупное тесто. Однако производители редко используют при производстве полуфабрикатов дорогостоящие продукты. В тесто они кладут маргарин, который не считается полезным продуктом. В домашних условиях хозяйка, заботящаяся о здоровье близких, почти наверняка положит в тесто сливочное масло. Желая получить максимально безопасный для здоровья продукт, некоторые кулинары предпочитают делать слоеное тесто сами, несмотря на то, что этот процесс отнимает немало времени.
• Качеству сосисок тоже нужно уделить первостепенное внимание. Хорошие колбасные изделия не могут быть очень дешевыми. Если сосиски стоят значительно меньше, чем мясо, почти наверняка в их составе вы обнаружите много растительного белка или мясных продуктов самой низкой категории. Из таких изделий пирожки выйдут невкусными, даже если вы сделаете их из самого лучшего теста.
• Готовя тесто для слоек в домашних условиях, используйте для них муку высокого качества. Второсортный продукт придает выпечке сероватый цвет и специфический привкус.
• Любую муку перед применением необходимо просеивать. Цель этой манипуляции заключается не только в избавлении продукта от мелкого сора и личинок насекомых, но и в насыщении его кислородом. Из просеянной муки выпечка получается более нежной и воздушной.
• При замешивании слоеного теста важно соблюдать рекомендации относительно температуры используемых продуктов.
• Завернуть сосиску в тесто можно разными способами. Из нарезанных на кусочки колбасных изделий обычно делают слойки в форме треугольников или прямоугольников. Если сосиска используется целая, ее обматывают полосками теста или заворачивают в него таким образом, чтобы кончики сосиски оставались снаружи.
• Если хочется, чтобы слойки вышли румяными, перед помещением в духовку их нужно смазать яйцом или желтком.
• Выпекают слойки в уже разогретой духовке при температуре 200-220 градусов. Время приготовления слоеных пирожков с сосиской составляет около 15 минут.

Подавать слойки, начиненные сосисками, желательно горячими – после остывания они становятся менее вкусными.

Слойки из дрожжевого теста с сосисками

Состав:

• мука пшеничная – 0,35 кг;
• молоко – 0,25 л;
• сухие дрожжи – 10 г;
• сахар – 20 г;
• соль – 5 г;
• сливочное масло или маргарин – 0,25 кг;
• яйцо куриное – 1 шт.;
• сосиски – 0,75 кг.

Способ приготовления:

• Молоко подогрейте до 30-35 градусов, всыпьте в него дрожжи и сахар, перемешайте. Дождитесь, когда на поверхности молока появится пенная шапка.
• Просейте муку, смешайте с солью, соедините с молоком и дрожжами, замесите тесто.
• Положите тесто в кастрюлю, прикройте влажным полотенцем и оставьте на 1-1,5 часа, пока оно не увеличится в объеме в 2-2,5 раза.
• Обомните масло, раскатайте в прямоугольный пласт. Натрите масло, взяв его прямо из холодильника. Половину выложите в центр теста, накройте масло одним краем теста. Выложите оставшееся масло, накройте его свободным краем теста. Раскатайте тесто до первоначальной площади.
• Сложите тесто, на 20-30 минут уберите в холодильник.
• Спустя указанное время снова раскатайте тесто. Повторите манипуляцию еще 2-3 раза.
• Раскатайте тесто в пласт толщиной около 3 мм. Нарежьте его полосками.
• Оберните полосками теста сосиски, двигаясь по спирали.
• На противень постелите пергамент, положите на него завернутые в тесто сосиски. Смажьте тесто взбитым яйцом.
• Духовку разогрейте до 200 градусов. Поставьте в нее противень со слойками. Выпекайте их, пока они не подрумянятся.

Воспользовавшись готовым слоеным тестом, вы значительно упростите и ускорите процесс приготовления пирожков с сосисками по данному рецепту. 100 г теста хватит, чтобы обернуть 2 сосиски, весящие примерно по 50 г.

Слойки с сосисками и сыром

Состав:

• слоеное тесто (дрожжевое или пресное) – 0,5 кг;
• сосиски – 0,4 кг;
• сыр плавленый в тонких пластинах – 160 г;
• яйцо куриное – 1 шт.;
• семена кунжута – по вкусу;
• мука – сколько уйдет на работу с тестом.

Способ приготовления:

• Раскатайте тесто, разрежьте на 8 прямоугольников.
• Каждую сосиску оберните пластиной сыра и заверните в тесто.
• Положите слойки на застланный пергаментной бумагой противень. Смажьте их взбитым яйцом. Посыпьте кунжутом.
• Противень с пирожками отправьте в предварительно разогретую до 200 градусов духовку и выпекайте их, пока они не станут румяными.

Приготовить сосиску в тесте по данному рецепту можно и в микроволновке. В ней их запекают 10 минут при максимальной мощности.

Слойки с картофелем и сосисками

Состав:

• слоеное тесто – 0,5 кг;
• картофель – 0,3 кг;
• твердый сыр – 100 г;
• репчатый лук – 100 г;
• сливочное или растительное масло – 20 г;
• сосиски – 150 г;
• яйцо куриное – 1 шт.;
• соль – по вкусу;
• мука – сколько уйдет на работу с тестом.

Способ приготовления:

• Картофель очистите, порежьте, залейте водой и отварите до мягкости. Слейте воду, разомните картошку.
• Сосиски нарежьте кубиками.
• Лук, освободив от шелухи, порежьте мелкими кусочками.
• Лук и сосиски обжарьте в разогретом масле, соедините с картошкой. Подсолите, перемешайте.
• Дождитесь, когда начинка остынет. Этого времени будет достаточно, чтобы разморозить тесто.
• Раскатайте тесто, разрежьте его на квадраты.
• На одну сторону каждого квадрата положите начинку, на другой сделайте несколько разрезов для выхода пара. Накройте начинку свободной стороной теста, защипите края.
• Смажьте пирожки яйцом и переложите на застланный пергаментом противень. Отправьте его на 15-20 минут в заранее разогретую духовку.

Слоеные пирожки, сделанные по данному рецепту, получаются сытными и сочными. Такая закуска обходится недорого, но нравится почти всем.

Слойки с сосисками – популярная закуска, ее можно встретить почти во всех заведениях быстрого питания. Приготовленные в домашних условиях, такие пирожки получаются еще более вкусными и полезными. Особенно если не экономить на сосисках и выбрать по-настоящему вкусный и качественный продукт.

Дата: 19.04.2019.

Обновлено: 29.04.2019

90000 Puff Pastry Sausage Rolls — Cooking With Curls 90001 90002 90003 This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page. 90004 90005 90006 90006 90002 A few months ago, my Mom sent me a recipe for Puff Pastry Sausage Rolls and insisted that I needed to try them. The recipe had been given to her by a friend, and they claimed that they were the best Sausage Rolls ever! Okay thanks, I’ll add it to the list of things that I need to make … and then I forgot about it.Well remember that dinner party that my Mom through while I was in Idaho? Guess what one of the appetizers was? 90005 90002 90011 90011 90005 90002 Yep, these 90015 Puff Pastry Sausage Rolls 90016, and boy am I glad that they were. They are amazing !! They are incredibly flavorful, and still super simple to make. So when I started planning my Harry Potter Party, I knew that they needed to be on the menu. 🙂 90005 90002 90019 90019 90005 90002 No, they are not in any of the Harry Potter books or movies, but they are a British staple.They were traditionally made a bit larger and served as a meal, but also work perfectly as a bite sized appetizer. 90005 90024 How do you make Sausage Rolls with Puff Pastry? 90025 90002 Start by preheating the oven to 425 degrees and lining two baking sheets with parchment paper. Next, beat an egg in a large bowl until frothy … .. 90005 90002 90029 90029 90005 90002 Add the sausage, breadcrumbs, onion, garlic, mustard, and parsley. Mix until thoroughly combined … .. 90005 90002 90035 90035 90005 90002 Divide into 6 equal sections {just pretend that you see all 6} and set aside ….. 90005 90002 90041 90041 90005 90002 Unwrap the package of puff pastry and place one sheet on a floured surface. Cut along the fold lines to create 3 strips … .. 90005 90002 90047 90047 90005 90002 Roll a section of sausage into a long snake and place in the center of the pastry … .. 90005 90002 90053 90053 90005 90002 Roll pastry over and squeeze together to seal the seams … .. 90005 90002 90059 90059 90005 90002 Cut into 6 pieces {about 2 inches long} … .. 90005 90002 90065 90065 90005 90002 Cut vent holes into the center of each sausage roll with the tip of the knife ….. 90005 90002 90071 90071 90005 90002 Place on prepared baking sheet … .. 90005 90002 90077 90077 90005 90002 and brush with egg wash {1 egg + 1 Tablespoon of water} … .. 90005 90002 90083 90083 90005 90002 Place in preheated oven and bake for 15 to 20 minutes, until puffed and golden brown … .. 90005 90002 90089 90089 90005 90002 While the first pan is baking, follow the same process with the remaining sausage and pastry. Allow to cool slightly and serve while warm … .. 90005 90002 90095 90095 90005 90002 Store leftover Sausage Rolls in the refrigerator or place in the freezer until needed.Reheat in the microwave or in a hot oven. 90005 90002 The additional seasonings and breadcrumbs make a huge difference. The flavor is much more intense, which I really like. I was also able to find a high quality MSG-free pork sausage at the Whole Foods Market that just opened here in town, and it is not greasy at all. I like that part the best. 😉 90005 90102 What Pastry is used to make Sausage Rolls: 90103 90104 90105 Puff Pastry is the most popular option, but Sausage Rolls are also quite delicious when wrapped in Pie Crust! 90106 90105 You may remember my previous pork Sausage Rolls in puff pastry.This version is a bit larger and folded over into rectangles. This process would work with this sausage filling recipe as well. 90106 90105 I have also made Turkey Sausage Rolls in Pie Crust. You can also substitute this pork filling with the pie crust. 90106 90105 My newest version is Puff Pastry Chorizo ​​Rolls with Creamy Cilantro Lime Dipping Sauce. 90106 90113 90002 Can you tell how much I love Sausage Rolls? 90005 90002 Enjoy !! 90005 90118 90118 90024 Puff Pastry Sausage Rolls 90025 90002 No party is complete without Puff Pastry Sausage Rolls, they are everyone’s favorite appetizer! Crispy puff pastry surrounding spiced sausage, who could resist? 90005 Print 90002 Course: Appetizer 90005 90002 Cuisine: British 90005 90002 Prep Time: 15 minutes 90005 90002 Cook Time: 17 minutes 90005 90002 Total Time: 32 minutes 90005 90002 Servings: 36 appetizers 90005 90002 Calories: 120kcal 90005 90102 Ingredients 90103 90104 90105 1 large egg 90106 90105 1 pound msg-free pork sausage 90106 90105 1/4 cup fine bread crumbs or panko crumbs 90106 90105 1 teaspoon onion powder 90106 90105 1 teaspoon garlic powder 90106 90105 1 teaspoon dry mustard powder 90106 90105 2 Tablespoons chopped Italian parsley 90106 90105 1 box Peppridge Farms Puff Pastry defrosted 90106 90113 90158 Egg Wash 90159 90104 90105 1 large egg 90106 90105 1 Tablespoon water 90106 90113 90102 Instructions 90103 90104 90105 90002 Preheat oven to 425 degrees.Line 2 baking sheets with parchment paper and set aside. 90005 90106 90105 90002 Beat egg in a large bowl until frothy. Add the sausage, breadcrumbs, garlic, onion, parsley, and mustard. Mix until thoroughly combined. 90005 90106 90105 90002 Unwrap first sheet of puff pastry and place on a floured surface. Cut along the fold lines to create three strips of dough. 90005 90106 90105 90002 Divide sausage mixture into 6 equal parts. 90005 90106 90105 90002 Make each section of sausage into a roll and place down the center of puff pastry strips.Fold pastry over and press seam to seal. 90005 90106 90105 90002 Cut each roll into 6 equal pieces (about 2 inches). 90005 90106 90105 90002 Place on baking sheet and brush with egg wash. 90005 90106 90105 90002 Bake for 15 to 20 minutes, until puffed and golden brown. Follow the same steps with the remaining sausage and puff pastry. 90005 90106 90105 90002 Serve sausage rolls while warm. 90005 90106 90105 90002 Store leftover rolls in the refrigerator or freezer. Reheat in the microwave or heated oven.90005 90106 90113 90102 Notes 90103 90002 Recipe and images © COOKING WITH CURLS 90005 90102 Nutrition 90103 90002 Calories: 120kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 123mg | Potassium: 47mg | Vitamin A: 45IU | Vitamin C: 0.4mg | Calcium: 6mg | Iron: 0.6mg 90005 .90000 Puff Pastry Breakfast Hand Pies — Sausage, Egg & Cheese 90001 90002 90003 90004 Disclosure: 90005 90006 This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Disclosure Policy for more information. 90007 90002 90009 These Puff Pastry Breakfast Hand Pies have the quintessential breakfast combination of sausage, egg and cheese. Sometimes you just need some classic comfort food. This recipe is very easy to make, and this i 90010 90009 s a fun and exciting way to use puff pastry for breakfast.90010 90007 90002 90015 90007 90002 Sausage, egg and cheese is one of the quintessential breakfast combinations that I can never get enough of. Those three ingredients form the basis of many great breakfast recipes (including this Sausage and Egg Breakfast Casserole.) 90007 90002 It’s a classic flavor combination that just screams traditional and comfort food. You really can not go wrong with it, and there are so many delicious breakfasts can do with it! 90007 90002 90003 This recipe takes sausage, egg and cheese and makes them into delicious breakfast puff pastry hand pies 90006.90007 90002 90026 90007 90002 Especially when we’ve had a night of interrupted sleep (which is more common than not these days thanks to our dearest 7-month old), I wake up needing something comforting, which usually also means filling and savory. 90007 90002 These Sausage, Egg and Cheese Hand Pies really hit the spot. 90007 90032 Enjoy this easy puff pastry recipe for a filling and savory breakfast 90033 90002 It’s also a great breakfast idea because they can be eaten without a knife and fork.These days I place a premium on foods that require only one hand to eat. 90007 90002 So as we sit at the breakfast table, I’ve got one hand on my breakfast pastry feeding myself, and one hand holding my little one’s spoon feeding him. 90007 90002 90039 90007 90002 Not only is it easy to eat, it is also a very easy puff pastry recipe to make. You can use frozen puff pastry in this recipe or refrigerated puff pastry dough. 90007 90032 It looks unique, but this is a puff pastry breakfast that is easy to make 90033 90002 If you buy ready-to-use puff pastry, in a nutshell, to make this breakfast recipe, you simply need to: 90007 90047 90048 roll open the puff pastry dough, 90049 90048 cut the dough to size, 90049 90048 fill it, 90049 90048 pinch up the corners in the middle, 90049 90048 brush with a quick bit of egg (to give it it’s golden brown color on top), 90049 90048 sprinkle some cheese on top (for beautiful crusty cheese), and 90049 90048 pop it in the oven.90049 90062 90002 When I work with puff pastry, I always use a pastry mat. It’s so handy to use one of these sturdy mats. 90007 90002 With a puff pastry mat, it makes it much easier to transfer the hand pies to the baking sheet. It also makes clean up a lot easier. I love the pastry mat in the link above because it has an integrated strap that keeps mat rolled up when not in use. 90007 90002 90068 90007 90002 (Please please take note! Since taking this picture, I’ve made the recipe multiple times again.For a foolpoof way to make sure these do not turn into breakfast pastry «boats» when the puff pastry puffs up in the oven, 90003 you really need to pinch the four corners of the puff pastry together 90006.) 90007 90002 The filling is easy to make as it is all made in one pan too. You cook the sausage, add the egg, add some flavorings, and mix in cheese at the end. 90007 90032 If you have time, make homemade sausage for this breakfast recipe 90033 90002 If you have the time, I highly recommend making your own sausage meat when you make this unique breakfast puff pastry.You can follow this recipe for homemade breakfast sausage. 90007 90002 Scoop out the sausage meat you need (7 ounces / 200 grams) for this recipe first. Then form the rest into sausage patties to save for your next breakfast. 90007 90002 For those of you who have lofty breakfast ambitions, here’s a great tutorial on how to make quick and easy rough puff pastry from scratch too. 90007 90002 90085 90007 90002 These Sausage, Egg and Cheese Hand Pies work as a great breakfast idea for when you have a group of people over for brunch too, or just a big family to feed breakfast.90007 90002 Since you can pop them in the oven and they all come out at the same time, all of your hungry guests get a warm savory breakfast pastry to enjoy at the same time. 90007 90032 A great savory brunch recipe for a group — pop the hand pies in the oven and they all come out at the same time 90033 90002 But if you make these breakfast pastries and do not have the help of guests to finish them, you can save a few for later in the day … And now that I think about it, if you are serving guests, you should just make some extras for yourself anyway! 90007 90002 90096 90007 90098 90032 Puff Pastry Breakfast Hand Pies with Sausage, Egg and Cheese 90033 Print Recipe 90002 Serves: 10 hand pies (up to 8-12, depending on the size of puff pastry sheets you use) 90007 90002 Prep: 10 mins 90007 90002 Cook: 18 mins 90007 90002 Total: 28 mins 90007 90002 These Puff Pastry Breakfast Hand Pies have the quintessential combination of sausage, egg and cheese.Sometimes you just need some classic comfort food. This recipe is very easy to make and a great savory brunch recipe for a group. 90007 90111 Ingredients 90112 90047 90048 oil (for cooking) 90049 90048 3 large sausages links (or 200 grams / 7 ounces of sausage meat) 90049 90048 2 medium eggs 90049 90048 1 medium egg — additional, separated 90049 90048 1/2 teaspoon coarse ground black pepper (plus extra for topping) 90049 90048 1/4 teaspoon fennel seeds (plus extra for topping) 90049 90048 1/4 teaspoon salt — adjust to taste according to the type of sausage links you use 90049 90048 1-2 sheets puff pastry sheet (320 grams / 11 oz, depending on the brand you use) — thawed and ready to use 90049 90048 1/2 cup grated cheddar cheese 90049 90062 90111 Instructions 90112 90047 90048 90002 Preheat the oven to 425 ° F / 220 ° C.90007 90049 90048 90002 In a small bowl, beat together the 2 eggs and the 1 egg white. Set aside. In a small bowl, beat the single egg yolk and set aside for glazing the puff pastry. 90007 90049 90048 90002 Heat a little oil in a medium skillet on medium-high heat. Cut open the sausage casings and add the sausage meat to the skillet, breaking it apart with a spatula. Fry for about 5 minutes, until the sausage meat is cooked through. 90007 90049 90048 90002 Push the sausage meat to the sides of the pan.Heat a bit more oil in the middle of the pan. Pour in the beaten eggs. Stir the eggs and sausage together, and add in the black pepper, fennel seeds and salt. Cook until the eggs are just set, stirring frequently. Remove from heat and mix in 1/4 cup of the cheese. Set aside. 90007 90049 90048 90002 Roll out the puff pastry sheet according to the directions on the packet. Cut into 8-12 (depending on the size of puff pastry sheet you use) 4-inch squares. If you have 8 squares, you may have a bit of leftover filling.90007 90049 90048 90002 Evenly distribute the sausage, egg and cheese filling across the puff pastry squares. Fold up the corners of each puff pastry square so they meet in the middle. Gently pinch together the four corners where they meet in the middle, and slightly flatten the filled pastry so it makes a square, distributing the sausage filling to the corners. Using a brush, brush each hand pie with the egg yolk. Evenly sprinkle on the remaining 1/4 cup of grated cheese on top. Sprinkle on additional black pepper and fennel seeds.90007 90049 90048 90002 Bake in the preheated oven for 18-20 minutes, or until the hand pies are golden. Allow to cool for a few minutes, then transfer to a cooling rack. Enjoy warm. 90007 90049 90062 90002 Course: Breakfast, Brunch, Eggs, Savory 90007 90002 Cuisine: American 90007 90002 Keyword: Puff Pastry Tart 90007 90002 Cal: 222kcal 90007 Note: Nutrition information is a rough estimate. Tried this recipe? If you loved making this recipe I would appreciate it so much if you would give this recipe a star review! I’d love to see it too — snap a picture of your finished dish and share it with me on Instagram using #theworktop and tagging me @theworktop.90111 Try another Puff Pastry Breakfast recipe! 90112 90175 90002 Red White Blue Breakfast -Puff Pastry Tart with Whipped Greek Yogurt and Berries 90007 .90000 Easy Homemade Sausage Rolls — Seasons and Suppers 90001 90002 90003 Dec 22, 2018 90004 | by Jennifer | 90003 Last Updated: November 7, 2019 90004 90007 Jump to Recipe 90002 Prep Time: 15 minutes 90007 90002 Cook Time: 30 minutes 90007 90002 Total Time: 45 minutes 90007 90002 Delicious easy homemade sausage rolls, using store-bought puff pastry and sausages. Make them mini for appetizers or big for a meal! 90007 90002 Like most people, I have indulged in one or 10 mini sized sausage rolls from the appetizer tray before.You really can not just eat one! So needless to say, I loved the idea of ​​making them easily at home. 90007 90002 These easy homemade sausage rolls do double duty. They can be cut into small pieces for appetizers, or make them larger and enjoy them for a holiday lunch or dinner. 90007 90002 I first encountered the larger version of sausage rolls at a local meat shop, who regularly makes them up and has them on offer. It was a revelation for a sausage roll lover. I mean why eat 10 little ones when you can enjoy one large one for a meal 🙂 90007 90002 These sausage rolls are also perfect for making ahead and freezing.You can freeze either before baking or after. So make a big batch and you’ll always have sausage rolls appetizers or a sausage roll for meal handy. 90007 90002 90007 90026 Cook’s Notes for Easy Homemade Sausage Rolls 90027 90002 These easy sausage rolls are made easy with store-bought puff pastry. I love the pre-rolled, all-butter puff pastry. One roll will make 4 large sausage rolls or 16-20 appetizer size sausage rolls. Since most packages of store-bought puff pastry comes with two rolls, why not make a large batch and freeze them.90007 90002 For the sausage, start with a store-bought pure pork sausage. You’ll then just remove the sausage meat from the casing by slicing down the side and sliding it off. You can venture a bit into the flavour / seasoned area too, if you like. A store I shop at sells maple, cranberry etc. pork sausages, that would be nice. I’ve also use English Banger sausages. 90007 90002 If starting with a pure pork, unflavoured sausage, you may wish to increase the herb seasoning just slightly. I find that the flavoured or banger-type sausages tend to have more seasoning from the start, so do not need quite as much.90007 90002 The bread crumb addition is not intended as «filler», but rather to keep the fat from the sausage in the sausage roll and preventing it from running out. If you do not have dried bread crumbs, simply run a piece of bread through the food processor (stale bread or end crust piece works best for this). 90007 90002 Top Tip! These sausage rolls freeze beautifully! I find they are really best if frozen before baking. You can bake them from frozen, so it’s just so handy and the pastry will be at it’s best that way.Do not forget the egg wash before baking and do allow a few extra minutes of baking time. If you’ve baked them up, and you have left-overs, reheat in a 350F oven for about 10 minutes from the refrigerator. You can also freeze cooked sausage rolls, then thaw and re-heat this way. 90007 90002 If you can, fresh herbs make a nice difference in the sausage filling vs. dried, though dried will always work, too. 90007 90002 If you have an instant read thermometer, it never hurts to check the internal temperature of the large rolls.You want it to be at least 165F. When I tested these after 35 minutes in the oven (starting from room temperature), they registered 205F. Keep in mind that starting from cold or frozen will affect the cooking time to done. 90007 90002 90007 90026 Easy Homemade Sausage Rolls 90027 90002 Easy and delicious, these start with store-bought puff pastry and store-bought pork sausage. 90007 90002 Prep Time 15 mins 90007 90002 Cook Time 30 mins 90007 90002 Total Time 45 mins 90007 90002 Course Appetizer, Main Course 90007 90002 Servings 8 large sausage rolls 90007 90058 Instructions 90059 90060 90061 90002 Preheat oven to 400F and line a large baking sheet with parchment paper.90007 90064 90061 90002 Remove casing from sausages (cut a slices down the side) and discard. Add sausage to a medium bowl. Add herbs and bread crumbs. Add water and using your hands, blend together until the water seems absorbed in the mixture. Roughly form into a round and score round into 8 wedges. Set aside. 90007 90064 90061 90002 Starting with one roll of thawed puff pastry (approx 10×10-inches), use a sharp knife or pizza cutter to cut into 4 pieces approximately 5×5-inches). Brush a 1-inch-ish strip3 of Dijon mustard down the centre of each square.Scoop out 1/8 of the sausage mixture and form into a log 5 inches long (you want the sausage log to extend right to the end of the pastry). Place log on top of Dijon mustard. Brush the left side of the square with egg wash, then gently fold the right side over the sausage to meet the egg brushed edge and press to seal (or use a fork). Place on prepared baking sheet, with the sealed edge facing in towards the pan (fat side on the outside). This helps the filled side brown all the way around. 90007 90064 90061 90002 Repeat with remaining 3 squares, then repeat it all with the second sheet of puff pastry, for a total of 8 sausage rolls.90007 90064 90061 90002 * If making to freeze, place on baking sheet and place in freezer until solid, then transfer to a freezer bag. 90007 90064 90061 90002 Brush all over the pastry with egg wash. Bake in preheated oven for 30-35 minutes, or until centre registers at last 160F, when tested with a meat thermometer. * If tops seem to be well browned before that, loosely cover with a sheet of aluminum foil. 90007 90064 90061 90002 Serve warm with additional mustard. 90007 90064 90089 90058 Notes 90059 For appetizer size sausage rolls, cut each large roll into 4 or 5 smaller slices.If freezing unbaked sausage rolls, you can bake from frozen as above, simply extend the baking time as needed, since they are starting from frozen. Be sure to read the «Cook’s Notes» in the original post, for more tips, options, substitutions and variations for this recipe! 90058 Nutrition 90059 90002 Calories: 557kcalCarbohydrates: 28gProtein: 20gFat: 50gSaturated Fat: 14gCholesterol: 92mgSodium: 848mgPotassium: 298mgFiber: 1gVitamin A: 150IUVitamin C: 1.6mgCalcium: 23mgIron: 3mg 90007 90002 Course Appetizer, Main Course 90007 90002 Cuisine American, Canadian 90007 Get more deliciousness delivered.Subscribe to my weekly email newsletter! 90100.