To make meaty (and not oily) sausage rolls, I like to combine sausage meat with ground chicken to help absorb the excess oil. You can use whatever sausage you like in this recipe, but I like Italian sausage the best since it has a bit of spice to it. If you are making this recipe around the holiday season, try to find a nice ground turkey sausage and serve the Sausage Rolls with cranberry sauce!
Servings: 16 pieces
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
- 1 cup ground Italian sausage
- 1 cup ground chicken (white meat only)
- 1 teaspoon fennel seeds
- 1 teaspoon Dijon mustard
- 1 sheet puff pastry, chilled
- 1 egg
- 1 tablespoon milk
- Mustard (for serving)
In a large mixing bowl, mix the sausage, ground chicken, fennel seeds and Dijon mustard to combine. Make sure that there are no lumps of sausage or chicken left and that the mixture is very smooth.
Remove the puff pastry from the fridge and unwrap. Use a rolling pin to shape the puff pastry sheet into an elongated rectangle. You don’t need to stretch or roll the dough too much, just a few times to turn it into a rectangle. Use a sharp knife to cut the pastry in half lengthwise so that you have two long narrow rectangle shapes.
Divide the meat mixture in half and spread each half down the center of each of the puff pastry rectangles in an even line. Spread the meat mixture all the way to the ends of the pastry.
Roll the pastry up by folding one side of the pastry over the meat mixture and then do the same for the other side, allowing the pastry ends to overlap. The seam side will be facing upwards at this point, so gently lift the roll up and flip it so that the seam side is facing down. Repeat for the other pastry.
Place the rolls in the freezer to chill while to oven preheats.
In the meantime, preheat the oven to 375 degrees F.
In a small bowl, make the egg wash by combining the egg and milk until fully smooth. Set aside for now.
Once the oven has preheated, remove the rolls from the freezer. Using a sharp knife, cut each roll into 8 pieces. To get even sized pieces, cut the dough in half and then repeat by cutting each half in half twice to get 8 pieces. Repeat for the other roll to get 16 pieces.
Arrange the pieces on a parchment lined baking tray, evenly spaced apart to allow the puff pastry to rise. Next, use the tip of a knife to score the top of each sausage roll. Use a pastry brush to brush the egg wash evenly over the sausage rolls.
Bake the sausage rolls in the oven for 20-25 minutes or until golden brown. Serve warm from the oven with mustard dipping sauce. If you are making this recipe around the holidays, serve these sausage rolls with warm cranberry sauce.