Sausage Rolls (Australian Style)
Sausage Rolls (Australian Style) are perfect little appetizers. They're made with four easy-to-find ingredients, so you won't have to hunt for ingredients at the grocery store. If you like sausage and bite-size foods, then this is a great appetizer recipe for you. The recipe is rather simple, but you will be working with puff pastry, so allow enough time to put them together. For an appetizer you'll be proud of, try this awesome Australian recipe.
You can freeze these, but they really aren't suitable for being microwaved.
- 1/2 box Pepperidge Farm brand puff pastry sheets (NOT Phyllo)
- 1 egg white
- 1 pound roll Jimmy Dean Mild Sausage (substitutions greatly affect the taste)
- Remove one pastry sheet from the fridge (there are 2 per box) and let sit for 20 minutes. The pastry must be cool enough to stay together, so if you start having trouble with it, pop it back in the fridge for 5 minutes.
- Preheat oven to 425 degrees F.
- Roll the pastry sheet out on a floured surface to a rectangle about 14" by 11". Try to use as little flour as possible because it will make the pastry too "floury".
- Remove the sausage from the plastic casing and roll between floured hands (and floured surface) until almost as long as the long side of the pastry rectangle. Lay the sausage on the pastry, against the side of the rectangle and "glue" to pastry by brushing it with the egg white (use pastry or basting brush). Roll up in the pastry and "glue" the other side. Brush the top with egg white. Slice roll every 3 to 4 inches to make the indiviudal rolls.
- Place on a foil-wrapped cookie sheet (less mess) and bake for 10 to 20 minutes or until brown on top.
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Mar 03, 2017
I've made (and eaten!) my share of sauasge balls in the past, and this is a great variation. I'm tempted to make it up with a hotter sausage just because I enjoy spicier foods. For anyone who has made this up, I'm curious about incorporating cheese into this, since that's a common ingredient for my sausage balls. I usually use cheddar, but I'd like to hear about experiences with other cheeses.
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