Sausage Rolls

Name: Sausage Rolls
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 450 g Ground pork; 1 Yellow onion, finely grated; ½ cup Plain breadcrumbs; 2 Eggs (large), 1 for the filling, 1 beaten for glazing; 1 tsp Dried thyme; 1 tsp Table salt; ½ tsp Ground black pepper; 450 g Puff pastry, about two sheets, thawed but cold; ½ cup Ketchup, for serving (optional)

1 hr 15 minServes 8$46.54

Ground pork is mixed with grated onion, breadcrumbs, egg, thyme, salt, and pepper, rolled up in strips of puff pastry, cut into short lengths, brushed with egg, and baked until puffed and golden. They are eaten warm, often with tomato sauce (ketchup). Plain ground pork seasoned at home is used in place of bought sausage meat, which is not a canonical ingredient, so the filling is a little coarser and milder.

Ingredients

450 gGround porkBuy 1 package
1Yellow onionfinely gratedBuy 0.32 lb
½ cupPlain breadcrumbsBuy 1 package
2Eggs (large)1 for the filling, 1 beaten for glazingBuy 1 carton
1 tspDried thymeBuy 1 jar
1 tspTable saltBuy 1 canister
½ tspGround black pepperBuy 1 jar
450 gPuff pastryabout two sheets, thawed but coldBuy 1 package
½ cupKetchup (optional)for servingBuy 1 bottle

Substitution

Ground pork in place of “Sausage meat (sausage mince)”. Plain ground pork, seasoned at home with onion, breadcrumbs, egg, thyme, salt, and pepper, replaces sausage meat, which is not a canonical ingredient; the filling is a little coarser and milder than bought sausage meat.

Method

Mix the pork, onion, breadcrumbs, one egg, the thyme, salt, and pepper in a bowl with your hands until evenly combined.
Cut the pastry into four long strips about 12 cm wide. Divide the filling into four and shape each portion into a log along one long edge of a strip.
Beat the remaining egg, brush it along the far edge of each strip, roll the pastry over the filling, and press the seam underneath to seal.
Cut each log into six pieces, set them seam side down on lined baking sheets, and chill for 15 minutes while the oven heats to 400°F (200°C).
Brush the tops with beaten egg, snip two small slits in each, and bake until puffed and deep golden and the filling is cooked through, 25 to 30 minutes.
Cool for 5 minutes and serve warm, with ketchup if you like.