x

Email this Recipe

Sunday Brunch

Sausage Rolls (British-style Pigs In a Blanket)

Sausage Rolls (British-style Pigs In a Blanket)

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass.  Find more information at sydneyoland.com (or read eatingnosetotail.com)

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Sausage Rolls (British-style Pigs In a Blanket)

Loading text goes here What's This? OK

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

  1. 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.

  2. 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.

  3. 3

    Brush each sausage roll with egg. Bake until pastry has puffed and is browned, about 20 minutes. Serve hot with more mustard.

Comments

Add a comment

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: