Sausage rolls with rough puff pastry are a delicious and savory snack or appetizer. The flaky and buttery rough puff pastry wraps around flavorful sausage filling, creating a satisfying bite. Here’s a recipe to make sausage rolls with rough puff pastry:
Ingredients:
For the rough puff pastry:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, chilled and cut into small cubes
- 3/4 cup ice-cold water
For the sausage filling:
- 1 pound ground sausage (such as pork or a combination of pork and beef)
- 1/2 cup breadcrumbs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried herbs (such as thyme, oregano, or rosemary)
- Salt and pepper to taste
- 1 large egg, beaten (for egg wash)
Preparation:
- In a large bowl, combine the flour and salt for the rough puff pastry. Add the chilled butter cubes and use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice-cold water, mixing with a fork or your hands, until the dough comes together. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and knead it gently a few times to bring it together. Shape the dough into a rectangle, then roll it out to a larger rectangle about 1/4-inch thick.
- Fold the dough into thirds, like a letter. Rotate the dough 90 degrees, then roll it out again to a rectangle and fold it into thirds. Repeat this process one or two more times, chilling the dough in the refrigerator for 15 minutes between each fold, until you have achieved multiple layers of butter and a flaky texture. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- While the rough puff pastry is chilling, prepare the sausage filling. In a bowl, combine the ground sausage, breadcrumbs, finely chopped onion, minced garlic, dried herbs, salt, and pepper. Mix until well combined.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled rough puff pastry into a large rectangle, about 1/8-inch thick.
- Cut the pastry into strips, about 4 inches wide and as long as desired.
- Spoon the sausage filling onto each pastry strip, forming a long sausage shape down the center.
- Fold the pastry over the sausage filling, sealing the edges together. Press down gently to secure.
- Place the sausage rolls on the prepared baking sheet, seam side down. Brush the tops of the rolls with beaten egg for a shiny finish.
- Bake in the preheated oven for about 20-25 minutes, or until the pastry is golden brown and the sausage is cooked through.
- Remove from the oven and let the sausage rolls cool slightly before serving.