MEAT / March 26, 2015

SAUSAGE ROLLS

Growing up in South Africa, sausage rolls were a weekly thing. Whether they were the baby version as an appetizer or the big ol’ ones we got from the pie shop. I used to eat them all the time and absolutely love them. Since becoming a big girl and making my own meals, I have only made baby versions of sausage rolls that have sprinkled cumin inside.

But then I decided it was time to make the real version and make the big sausage rolls I remember most from back home.

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This is definitely the cheat version… it involves unrolling 2 puff pastry sheets and wrapping them around sausages.

I am not kidding.

The ingredients in this are really minimal:

sausages

puff pastry

egg

and cumin

Then you just bake them until the are golden brown and bursting with juices.

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Traditionally the appetizer sausage rolls use the little small breakfast sausages. And I actually wanted to use big brats in this recipe but instead I used mild Italian sausages because AU doesn’t like brats.

He’s crazy, I already know this.

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I made the whole recipe of these and then froze the ones I didn’t bake up.

If you want to do the same thing, just place them in a freezer ziploc once they’re made and freeze them. Flash freeze them without touching each other and then you can move the bag once they’re frozen enough.

Note: freeze them raw without the egg wash.

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SAUSAGEROLLS

Another note: If you want these as an appetizer instead of a huge sausage roll, buy the breakfast sausage links I mentioned earlier. Cut each puff pastry sheet into thirds (along the folds), roll out with a rolling pin a little. Then place 3-3.5 sausages along the length of the pastry, sprinkle with cumin, and then roll up like you would these big ones! Brush with egg and bake for the same amount of time (20 minutes at 400!).

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