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Sausage Rolls (British-style Pigs In a Blanket)
About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)
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About This Recipe
| Yield: | makes 12 sausage rolls |
| Active time: | 10 minutes |
| Total time: | 35 minutes |
| Special equipment: | baking sheet |
| This recipe appears in: | Sunday Brunch: Sausage Rolls (British-style Pigs In a Blanket) |
Ingredients
- 1 pound puff pastry, thawed if frozen
- 1 pound pork sausage (casings removed if necessary)
- 1/4 cup Dijon mustard
- 1 egg, beaten
Procedures
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1
Adjust oven rack to middle position and preheat the oven to 375° F. Unroll puff pastry and cut into 12 rectangles about 4- by 5-inches. Divide the sausage into 12 equal balls. Shape each ball into a cylinder about 4 inches in length. Set aside.
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2
Spread each piece of puff pastry with mustard, then place a sausage on the mustard. Roll the puff pastry around the sausage and seal with a thin brush of egg. Repeat with remaining ingredients and place on a baking sheet.
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3
Brush each sausage roll with egg. Bake until pastry has puffed and is browned, about 20 minutes. Serve hot with more mustard.
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