Recipe information
Yield
Makes 24 3-inch rolls or 48 1 1/2-inch appetizer rolls
Ingredients
1 1/2 pounds good quality pork sausage
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and freshly ground pepper
1 (17-ounce) package frozen puff pastry, thawed
2 eggs beaten
Preparation
Step 1
- Preheat the oven to 375 degrees. In a large bowl mix together the sausage, basil, oregano, thyme, and salt and pepper to taste until all the seasonings are well distributed throughout.
Step 2
- Roll out all the puff pastry into one large rectangle about 1/8 inch thick. Put the wide side of the rectangle to your left. Form the sausage meat into a log about 1 inch thick and long enough to fit the width of the pastry. Lay this log along the whole edge. Roll the pastry around the sausage, brush with beaten eggs at the join, and cut so that the pastry has just enough room to slightly overlap. Repeat the process with the remaining sausage meat and pastry. Line up all the sausage rolls making sure the seam on each is at the bottom and not showing. Brush the tops with the eggs and cut the sausage rolls into either 1 1/2-or 3-inch logs.
Step 3
- Spread about one inch apart on a baking sheet, and bake until golden brown and the meat is cooked, about 15 to 20 minutes. You can also freeze the rolls to be cooked later. Serve warm or cold.
Reprinted with permission from Eating Royally by Darren McGrady, (C) © 2007 Thomas Nelson Inc.
Recipe notes
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