Description
These savoury sausage pastry bites are just the thing when you need a tasty snack, party Appetizer, or something delicious to share with family and friends. The combination of regular and sage sausage tucked inside buttery puff pastry makes every bite full of flavour, and they’re surprisingly easy to prepare.
Ingredients
Scale
- 1 roll (approximately 454 g) Jimmy Dean Regular Sausage
- 1 roll (approximately 454 g) Jimmy Dean Sage Sausage
- 1 package frozen puff pastry (approximately 450 g to 500 g, depending on brand)
- 1 large egg, beaten with 1 tbsp water, for egg wash
Instructions
- Thaw the frozen puff pastry according to the package directions. It should be pliable enough to unfold without cracking but still cool to the touch.
- Remove the casings if necessary. Place 1 roll (454 g) Jimmy Dean Regular Sausage and 1 roll (454 g) Jimmy Dean Sage Sausage in a mixing bowl. Mix thoroughly until the two flavours are evenly combined.
- Preheat your oven to 375⁰F (190⁰C). Line a baking sheet with parchment paper. Unfold the puff pastry sheets and cut each sheet in half lengthwise.
- Divide the sausage mixture into portions. Shape each portion into a long log and place it down the centre of each pastry strip, leaving enough pastry on both sides to fold over the filling.
- Lightly brush one long edge of the pastry with water. Fold the opposite edge over the sausage, bring the moistened edge over it, and overlap the pastry. Press firmly along the seam to seal. Turn each roll seam side down.
- Beat 1 large egg with 1 tbsp water. Brush the tops of the pastry rolls with the egg wash. Cut each long roll into 6 pieces, or make smaller or larger portions depending on how you’d like to serve them.
- Arrange the sausage rolls on the prepared baking sheet, leaving a little space between each piece to allow the pastry to puff. Bake at 375⁰F (190⁰C) for approximately 25 minutes, or until the pastry is puffed and beautifully golden brown.
- Check that the sausage filling has reached an internal temperature of 160⁰F (71⁰C) using a meat thermometer. The pastry should be crisp and cooked through, with no raw dough around the filling.
Notes
Prepared, tried, and tested by Christl
