WELCOME TO CREATE&BORROW. Everything on this blog was created or borrowed by me. This is my scrap book of those small achievements in making endeavors. Viva Martha. mirandakendrick at mac dot com

Making and Baking



Making and Baking

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Homemade Sausage Rolls

Holy Christimas these are good! Make them as soon as you have an excuse and make more than you think you will need. This is kind of 'semi-homemade' cooking, but if you buy fantastically good sausage meat (Faiccos) and that amazing frozen puff pastry (Dufour), brush with egg, sprinkle with fennel seeds and get some serious French mustard on the side, 'semi-homemade' becomes 'take me home'. Lovely. 

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Reader Comments (2)

Does one par-broil the sausage prior to surrounding with dough?

April 26, 2010 | Unregistered CommenterAri

Hi Ari, no, no need! Lay out the puff pastry. Slice into rectangles approximately 6" wide and the length of the pastry. Un-wrap the sausage meet from its skin if using sausages instead of loose sausage meat and lay it into rows along the length of the pastry rectangles. I usually make two 'rows' from one pack of pasty - maybe three. Brush a line of beaten egg along the edge of the pastry - parallel to the sausage meet - and then fold the pastry over so that it creates a tunnel - a very long sausage roll. Press down along the edge where the egg and pastry meet. Brush the top with beaten egg and sprinkle with fennel seeds. Bake until golden brown approximately 20 minutes on a mid temperature - 375F. The sausage meat is distributed more thinly than a whole sausage so won't take as long to cook - be careful not to burn them. Remove from the oven and let rest for a few minutes. Then slice them into little bit size pieces. Super easy and a total crowd pleaser. Enjoy!

April 30, 2010 | Registered Commenter[Miranda]

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