Mini Sausage Rolls Recipe with Puff Pastry
Get this easy mini sausage rolls recipe and be prepared for the sighs of ecstasy when they are devoured. Puff pastry purchased from the store makes it simple.
Equipment
- 1 Rimmed baking pan 13 inches by 18 inches is ideal
- 1 Silicone baking liner or parchment paper
- 1 Serrated knife 5 to 6 inches long, not huge
- 1 Large cutting board 24 inches by 18 inches would work well
- 1 Pastry brush
- 2-3 paper towels
Ingredients
- 1 pound ground pork, ground pork sausage, or ground pork spicy sausage
- 2 tablespoons dried, minced onion
- 1 teaspoon beef soup base or beef bouillon
- 1½ teaspoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 sheets puff pastry, thawed Pepperidge Farm is a common brand
- 1 egg
- 1 tablespoon milk
Instructions
- Preheat the oven to 375 degrees. In a large bowl, combine the sausage, minced onions, bouillon, ketchup, Worcestershire sauce and mustard.
- Place the sheets of puff pastry on the cutting board and cut each sheet in half. Place one fourth of the sausage mixture down the long side of each puff pastry sheet half in a log shape.
- Mix the egg and milk in a small bowl. Brush the egg mixture along the length of the puff pastry sheet on one side of the sausage mixture.
- Starting with the sausage side of the puff pastry sheet, roll up each sheet and press the edge to seal. Brush the top of each roll with the egg mixture.
- Use a small serrated knife to cut each log into 8 pieces. You will end up with 32 mini sausage rolls.
- Transfer each piece to a baking pan lined with a silicone liner or parchment paper. Place the pieces an inch apart.
- Bake in the oven for 30 minutes, until the tops are golden brown.
- When you remove the pan from the oven, immediately transfer the mini sausage rolls to a tray or platter lined with paper towels.
- Serve the mini sausage rolls warm if desired or cool, then refrigerate (covered) if taking on a picnic.
Notes
The calorie count and servings are based on 4 sausage rolls per serving.