This recipe appears in:Sunday Brunch: Breakfast Sausage, Mushroom, and Cheddar Rolls
An easy-to-assemble cross between the sausage roll and Beef Wellington.
- 1/2 pound breakfast sausage (about 10 links)
- 10 ounces button mushrooms, finely chopped
- 4 sprigs thyme
- 1/2 cup grated sharp Cheddar cheese
- 1 pound puff pastry, thawed if frozen
- 1 egg, beaten
- Kosher salt and freshly ground black pepper
- Hot English or Dijon mustard for serving
Adjust oven rack to middle position and preheat to 425°F. Heat a non-stick skillet over medium high heat, then sear breakfast sausages until brown on all sides, about 4 minutes. Remove sausages but leave remaining fat int the pan. Add mushrooms and thyme and cook until mushrooms have released their liquid, liquid has evaporated, and mushrooms are just beginning to brown, about 7 minutes. Remove from heat and allow to cool.
Once the mushroom mixture has cooled, remove thyme and season to taste with salt and pepper. Combine mushroom mixture with grated cheese and reserve. Roll out puff pasty and divide into 10 evenly sized rectangles. Divide mushroom and cheese mixture between between pastry, leaving one side of each piece of pastry exposed. Brush the exposed pastry with beaten egg then place a sausage on the mushroom mixture and roll pastry around sausage.
Place all sausage rolls on foil covered baking sheet, then brush with remaining beaten egg and sprinkle with cracked pepper. Bake until pastry is puffed and golden brown, about 16 minutes. Serve hot with mustard for dipping.