Dangerously Addictive Classic British Sausage Rolls
These quick and easy sausage rolls are the ultimate party appetizer. Savory sausage meat wrapped in flaky puff pastry is a winning combo.
Servings: 24 sausage rolls
Ingredients
- 1 sheet Pepperidge Farm puff pastry thawed
- 16 ounces pork sausage
- 1 teaspoon Worcestershire sauce
- 1 egg whisked
Instructions
- Preheat oven to 400° F.
- Unfold puff pastry sheet it and cut it into thirds by slicing along the seam lines. Set aside.
- Put sausage meat into a large bowl, add Worcestershire sauce and mix with hands until combined.
- Divide meat into three equal amounts. Lightly flour surface and roll each portion of sausage meat into a 12-inch long tube.
- Lay one of the pastry sheets out on a lightly floured surface and begin to roll it out, maintaining its rectangular shape. The goal is to create a rectangle that is 12 inches by 4 inches.
- Place one sausage tube along the center of the pastry rectangle. Brush one long edge of the pastry with water, and fold the opposite edge of pastry over the top of the sausage meat to enclose the sausage. Seal the two pastry edges together by pinching them between your finger and thumb. Make sure the pastry is snugly wrapped around the sausage meat. Repeat twice more with remaining pastry and sausage.
- Brush the tops and sides of the pastry tubes with an egg wash, and slice each tube into 8 equal pieces. Score each sausage roll down the middle with a sharp knife, place on a parchment-lined baking sheet, and bake at 400 for 20 to 25 minutes, or until golden brown and cooked through.