Just Call Me Martha Stacey

My New Favourite Appetizer

Posted on: June 12, 2010

I recently discovered a new television show that I enjoy watching on CBC…it’s called ‘Best Recipes Ever,” (weekdays at 3:30 EST).  I saw this recipe for sausage rolls a few weeks ago, and finally bought some puff pastry to give it a try.  I do enjoy store-bought sausage rolls but there are SO much better…bigger and definitely more flavourful.  I love that they can be made ahead and frozen for up to 2 weeks.  Also, other than the puff pastry, it’s made with ingredients that I always have on hand (between me and hubby, we don’t usually eat a whole package of sausages…usually have one left over).

2 eggs
8 oz (250 g) sweet italian sausage, casings removed
1/4 cup (50 mL) fresh bread crumbs, toasted
1/4 cup (50 mL) minced fresh parsley
1/4 cup (50 mL) minced onion
2 cloves garlic, minced
Half pkg frozen all-butter puff pastry, thawed and chilled
1 tbsp (15 mL) dijon mustard

  1. Line baking sheet with parchment/wax paper; set aside.
  2. In bowl, beat 1 of the eggs until frothy; blend in sausage, bread crumbs, parsley, onion and garlic. Set aside.
  3. On lightly floured surface, unroll pastry; cut crosswise into three 10- x 3-1/2-inch (25 x 9 cm) strips. Brush with mustard; spoon about one-third of the sausage mixture lengthwise down centre of each. Fold long sides over to cover filling and slightly overlap; press edge to seal.
  4. Arrange rolls, seam side down, on prepared pan. Cover and freeze until firm, about 15 minutes. Cut each roll crosswise into 8 pieces; space about 1 inch (2.5 cm) apart. (Make-ahead: Cover and refrigerate for up to 8 hours. Or freeze until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks. Add 5 minutes to baking time.)
  5. In small bowl, whisk remaining egg with 1 tbsp (15 mL) water; brush over rolls. Bake in 425°F (220°C) oven until puffed and golden, about 20 minutes.

I used dried parsley (2 tablespoons instead of the 1/4 cup of fresh parsley) and added some thyme as well (didn’t measure, but probably about 1 tbsp).  They were delicious, got rave reviews from our visitors and the best part?  I made a double batch and have more in the freezer just waiting to be baked!

http://www.cbc.ca/bestrecipes/2010/01/puff-pastry-sausage-rolls.html

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3 Responses to "My New Favourite Appetizer"

i’ll try these on mike sometime. he loves little hors d’oeuvres (thanks for the spelling lesson stace). and sausages always go on sale.

They were delicious! You can try your cooking out on me anytime Stace 🙂

yeah, i love them. next time I may experiment a little and use pepperoni and tomato sauce instead of the sauage and dijon mustard….so many different variations would work

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