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 honey-mustard sauce!
Servings: 16 pieces
Difficulty: Easy
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Ingredients: 
- 1 pound ground Italian sausage
- 1/2 pound ground chicken
- 1 teaspoon fennel seeds
- 1 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- 1 sheet puff pastry, chilled
- 1 egg
- 1 tablespoon milk
For the Honey-Mustard Sauce:
- 2/3 cup mustard
- 1/3 cup honey
Directions:
Preheat the oven to 375 degrees F.
In a large mixing bowl, mix the sausage, ground chicken, fennel seeds, black pepper and cinnamon 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 that is 8″x12″. 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 thirds lengthwise so that you have three long narrow rectangle shapes.
Divide the meat mixture in thirds and spread each portion 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 pastries.
In a small bowl, make the egg wash by combining the egg and milk until fully smooth. Brush the sausage rolls with the egg wash, making sure to coat the top and sides.
To cut the sausage rolls, use a serrated knife to cut the sausage rolls into 1″ thick pieces. Use a sawing motion to cut the sausage rolls to ensure a cleaner cut. Use the knife to score the tops of each sausage roll, if desired.
Arrange the sausage rolls on a parchment lined baking tray, and bake the sausage rolls in the oven for 20-25 minutes or until golden brown.
Serve warm from the oven with honey-mustard dipping sauce. If you are making this recipe around the holidays, serve these sausage rolls with warm cranberry sauce.