How To Make Sausage Rolls With A Breakfast Twist

Gather Your Ingredients

For the Sausage Mixture

• 1 pound breakfast sausage

• Pinch of dried sage

• 1 teaspoon salt

• ½ teaspoon black pepper

• 2 tablespoons minced contemporary parsley

For the Pastry

2 cups (250g) plain flour, plus extra for dusting

1 teaspoon baking powder

½ teaspoon salt

125g (4oz) cold butter, cubed

1 egg, beaten

3-4 tablespoons chilly water

1 tablespoon milk, for glazing

Flour, for dusting

Prepare the Sausage Mixture

Brown the Sausage

1. Lightly mist a big skillet with cooking spray. Brown breakfast sausage over medium warmth, breaking up with a spoon till evenly browned and not pink, for 8-10 minutes. Drain the grease.

2. Transfer the sausage to a medium bowl and stir in the chopped onion, salt, and pepper.

Add the Veggies and Spices

In a big bowl, combine the sausage, ground pork, bread crumbs, onion, garlic, salt, black pepper, and sage.

Mix properly and type into small meatballs.

In a separate bowl, whisk collectively the eggs and milk.

Dip every meatball into the egg mixture, then roll within the crushed cornflakes.

Place the meatballs on a greased baking sheet and bake at 375 levels F for 20 minutes, or till golden brown.

Serve with your favorite dipping sauce.

Make the Pastry

Combine the Dry Ingredients

To make your own pastry:

Sift the flour into a large bowl and rub in the butter or margarine until the mixture resembles fine breadcrumbs.

Add the salt and water (a little at a time) and blend with a knife till the combination comes collectively to kind a ball.

Wrap in cling film and leave to rest in the fridge for at least 30 minutes.

To make your sausage rolls:

Preheat the oven to 200c (180c fan, gasoline 6).

Combine the sausage meat, breadcrumbs, egg, sage and onion in a large bowl and mix well.

Add the Wet Ingredients

Preheat oven to 425°F (220°C). Grease a baking sheet.

In a large bowl, combine the flour, salt, and baking powder. Cut within the butter with a pastry blender or two knives till combination resembles coarse crumbs. Add the milk and stir until dough just comes collectively.

On a floured surface, roll out the dough to a 12×8-inch (30×20-cm) rectangle. Spread the sausage over the dough, leaving a 1-inch (2.5-cm) border across the edges. Roll up the dough from the lengthy aspect, pinching the ends to seal. Cut into 12 slices.

Place the sausage rolls on the ready baking sheet. Brush with the overwhelmed egg. Bake for 15-20 minutes or until golden brown.

Knead and Roll Out the Dough

**Make the Pastry:**

1. In a large bowl, whisk together the flour, salt, and sugar.

2. Cut the butter into small cubes and add to the flour mixture.

3. Use your fingers or a pastry blender to work the butter into the flour until the mixture resembles coarse crumbs.

**Knead and Roll Out the Dough:**

1. Add the milk, one tablespoon at a time, until the dough simply comes together. Be careful to not overwork the dough.

2. Wrap the dough in plastic wrap and refrigerate for no less than 30 minutes.

3. On a frivolously floured surface, roll out the dough to a 9×12-inch rectangle.

Assemble the Sausage Rolls

Spread the Sausage Mixture

Preheat oven to 400°F (200°C).

Unroll the puff pastry sheet on a lightly floured surface and cut it into 12 rectangles.

Divide the sausage mixture evenly among the many rectangles.

Roll up every rectangle tightly, ranging from one of the brief ends.

Place the sausage rolls on a baking sheet lined with parchment paper and brush them with beaten egg.

Bake for 20 minutes, or till golden brown and cooked via.

Roll Up the Pastry

• Preheat oven to 375 levels F (190 degrees C).

• Line a baking sheet with parchment paper.

• In a large bowl, mix the sausage, eggs, bread crumbs, onion, salt, and pepper.

• Mix nicely.

• Divide the sausage mixture into 12 equal portions.

• On a lightly floured floor, roll out every portion right into a 6-inch (15 cm) long rope.

• Place a line of sausage rope down the center of each pastry sheet.

• Roll up the pastry, starting from the long side and ending with the quick aspect.

• Crimp the sides to seal.

• Place the sausage rolls on the ready baking sheet.

• Bake for 20-25 minutes, or till golden brown.

Cut and Bake

Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Bring the pastry to room temperature for 5-10 minutes, or until it’s easy How To Make Sausage work with.

Unroll the pastry sheet on a flippantly floured floor. Spread the sauce over the pastry, leaving a 1cm border on the top of the pastry. Sprinkle with cheese.

Top with the sausages, facet by aspect. Brush the pastry border with egg and punctiliously roll up the pastry, starting from the underside. Press to seal the edges.

Cut into 12 even slices. Place on the prepared baking tray and brush with egg. Bake for 25-30 minutes, or until golden brown and cooked by way of.

Set apart for five minutes earlier than serving warm.