For ZWT 16, I was searching for recipes to add to our repetoire and came across this recipe that looks delicious and easy to make. (Australian, New Zealand sausage-stuffed puff pastry) Popular in New Zealand and Australia, sausage rolls are eaten for breakfast, lunch or as appetizers at parties and get-togethers. Served hot or cold, they are often sold at small food stores called "tuck shops" as a quick meal. adopted from What's for eats CHecked ths site for the quantity of pork sausage required
- 1.Preheat oven to 425°F In a large bowl, mix together the sausage, onion, breadcrumbs, salt, pepper and milk or cream.
- 2.Unfold the puff pastry onto a lightly floured work surface. Cut each sheet in two lengthwise to make four long rectangles. Form a log of sausage down the center of each puff pastry sheet, leaving a 1-inch edge. Starting from a long edge, roll the puff pastry up and over the sausage, brushing the edge with the beaten egg to seal. Pinch the ends closed.
- 3.Cut each roll into quarters. Place the rolls seam-side down on a parchment or wax paper-lined baking sheet and brush the tops with the egg wash.
- 4.Place in the oven and bake for 5 minutes. Reduce heat to 350°F, and bake for another 30 to 35 minutes, or until the pastry is puffed and golden and the sausage is cooked through.
- 5.Let cool for a few minutes, then serve with ketchup.
- •Add extra flavorings to your sausage mix as you like: chopped parsley, thyme, curry powder, crumbled sage, garlic powder, paprika.
- •Appetizer Portions: Cut each rolled up puff pastry log into 8 portions instead of 4 to make appetizer-sized sausage rolls. Adjust down the cooking time to allow for the smaller size.
- •Sprinkle the rolls with sesame seeds or paprika before baking.