Sausage rolls may not be as popular as they once were, but they are begging for a revival. They're spectacular for breakfast: savory sausage wrapped in delicate puff pastry with a hint of mustard, which adds necessary acidity. They can be assembled the day before, then simply brushed with egg and placed in the oven once the guests arrive. And if you happen to have any leftovers they make a fantastic weekday lunch as well.
If you're looking for something different, try some fun variations. Substitute breakfast sausage and apricot jam, or an Italian sausage and hot pepper relish. Some people don't like beer in the morning, but if you're serving sausage rolls for brunch I highly recommend a light crisp beer alongside.
- Yield:makes 12 sausage rolls
- Active time: 10 minutes
- Total time:35 minutes
- 1 pound puff pastry, thawed if frozen
- 1 pound pork sausage (casings removed if necessary)
- 1/4 cup Dijon mustard
- 1 egg, beaten
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.
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.
Brush each sausage roll with egg. Bake until pastry has puffed and is browned, about 20 minutes. Serve hot with more mustard.