Sausage rolls have been a favorite of mine ever since an extended stay in England more than thirty years ago. Tuesday was market day in the nearby town. I’d hop on the bus with the other ladies from my village. After shopping, we’d gather for a coffee and pastry before catching the return bus. I tried a sausage roll on the first trip and I was hooked; it became my weekly order.
A snack for all occasions. Sausage rolls are perfect for brunch, cocktail parties, and of course tea.
Source: The Pleasures of Afternoon Tea by Angela HynesPrint
Crisp pastry around tasty sausage
- 1 sheet 14″ x 11″, thawed but still cold
- 1/2 pound bulk pork sausage, (I like to use Jimmy Dean Hot)
- 1 egg, beaten
- Preheat oven to 425
- Set the pastry on a lightly floured surface and cut pastry lengthwise in to 2 (14″ x 5″) strips, discard excess
- Divide sausage into 2 equal portions, roll each portion with your hands to create a 14 inch long rope of sausage
- Place 1 sausage rope on each pastry strip and fold pastry over to encase meat, moisten edges with water; press to seal
- Cut each roll crosswise into 7 (2 inch) rolls, cut two small diagonal slits on top of each, place rolls seam side down on greased baking sheet, brush rolls with egg
- Bake about 25-30 minutes or until pastry is crisp and golden and meat is cooked, transfer to a wire rack to cool, serve warm or at room temperature