Scrumptious Sausage Rolls

It's Christmas time!  Time to make my world famous sausage rolls (world = my household) 

I could make these any time of the year but the build up to getting these only at Christmastime adds to the incredible deliciousness of them.

These are so easy to make and the recipe doubles and triples very well.

Start by preheating the oven to 425 and line your baking sheets with parchment paper. 
Beat an egg until frothy and add it to the bowl your pork is in.  To the bowl also add your breadcrumbs, onion powder, garlic powder, dry mustard powder and fresh parsley.

 Mix with your hands until thoroughly combined. 

Roll out your puff pastry until it's around 12" x 14".  I just roll it until it looks like I can get three rows of pastry out of it.  

 Place your sausage filling down the center of the pastry.

Brush one side of the pastry with a bit of water to seal the edges and roll the pastry over to make a tube, pressing the edges together to seal well. 

Cut each strip into 1" pieces.

Brush with an egg wash (1 egg beaten well with 1 Tbsp water) and poke two vent holes in the top.  Sprinkle the top with sea salt.
Bake 15 - 20 minutes or until they are golden brown.

This was 20 minutes in (ignore the dirty oven :o) I left them in for a few minutes longer to get nice and golden brown.

They're best served warm.  I put mine in the fridge in a well sealed container and before serving I'll put them in a preheated oven for 5 minutes.  

I've made two double batches already and I have 4 more pounds of pork thawing in my fridge right now to make more!  

This year boyfriend got a local pig and the taste of sausage rolls make from pork that is only 2 weeks old is INCREDIBLE! Buy local whenever you can.

MERRY CHRISTMAS! 

Scrumptious Sausage Rolls

1 egg
1 lb ground pork
1/4 c bread crumbs
1 tsp each of garlic powder, onion powder and dry mustard powder
2 Tbsp fresh parsley, chopped into small pieces
1 box Tenderflake Puff Pastry
1 more egg for the egg wash + 1 Tbsp water

Preheat the oven to 425 and line your baking sheets with parchment paper.  

In a large bowl add the pork, bread crumbs, garlic powder, onion powder, dry mustard powder and parsley.  Mix well.  

Roll out the puff pastry until its approximately 12" x 14", enough to cut three strips.  Place your sausage mix down the middle of the puff pastry sheet.  Brush one edge of the pastry with a little water to seal the edges.  Roll the pastry over to make a tube and press well to seal the edges.

Cut into 1" pieces and poke two vent holes in the top with a toothpick.  Place on your baking sheets and brush with egg wash and sprinkle with sea salt granules (not ground salt)

Bake for 15 - 20 minutes until they are nicely golden brown.

Comment below and let me know how yours turn out :)