How to make sausage rolls
Sausage rolls are classic pub food for a reason. These flaky pastries stuffed with spiced sausage bake up golden brown and are delicious. Roll out purchased puff pastry dough or make your own and combine sausage with seasonings and mushrooms. Lay the sausage on the pastry and cut them into rectangles before you roll them. For a shortcut, use small sausages on puff pastry. Bake your sausage rolls until they're puffed and cooked throughout.
INGREDIENTS

•2 tablespoons (28 g) of butter

•1 1/3 cups (100 g) of button mushrooms, finely chopped

•1 tablespoon (15 ml) of Worcestershire sauce

•1 tablespoon (15 ml) of Tabasco sauce

•1 tablespoon (4 g) of dried thyme

•1 pound (450 g) of sausage meat or ground beef

•Salt and freshly ground black pepper to taste

•1 16-ounce (450 g) package of puff pastry, thawed

•1 egg, beaten

DIRECTION

step 1•Preheat the oven to 400 °F (204 °C) and make an egg wash. Crack 1 egg into a small bowl and use a fork to whisk it. Set the egg wash aside for when you assemble the sausage rolls. You'll need the egg wash to seal the pastry closed and help it brown as it bakes.

step 2•Sauté the mushrooms for 5 minutes. Put 2 tablespoons (28 g) of butter in a skillet and turn the burner to medium. Stir in 1 1/3 cups (100 g) of finely chopped button mushrooms and cook them until they soften. Turn off the burner and transfer the mushrooms to a bowl.

The mushrooms should release their liquid once they've finished cooking.

step 3•Add the Worcestershire, Tabasco, thyme, and sausage to the bowl. Pour 1 tablespoon (15 ml) of Worcestershire sauce and 1 tablespoon (15 ml) of Tabasco sauce into the bowl. Add 1 tablespoon (4 g) of dried thyme, 1 pound (450 g) of sausage meat, and salt and pepper.

step 4•Mix the pork sausage filling. Use a large spoon or your fingers to combine the ingredients in the bowl. The pork sausage should be completely combined with the seasonings. Set the bowl aside while you roll out the puff pastry.

step 5•Roll 2 thawed puff pastry sheets into 2 large rectangles. Get out a thawed 16-ounce (450 g) package of puff pastry and lay each sheet on a floured surface. Use a rolling pin to roll each pastry until it's about 18 x 12 in (45 x 30 cm) in size. It's alright if you handle the pastry more than usual. Being a little rough with the pastry will prevent it from puffing up too much.

step 6•Divide the sausage mixture between the 2 rectangles. Divide the sausage mixture into 2 parts and roll each part into a long, narrow roll. Each portion of sausage should be almost as long as the rectangle.

step 7•Place the sausage on the pastry and fold the pastry over. Lay each long portion of sausage lengthwise along the end of each pastry rectangle. Then dip a pastry brush in the egg wash and brush it along the opposite pastry edge. Hold the edge of pastry that's next to the meat and fold it over. Line it up with the opposite edge and press down firmly so the pastry seals shut. The egg wash will help the 2 edges of pastry stick together. Repeat this for each rectangle and sausage portion.

step 8•Cut each pastry roll into 8 to 10 individual sausage rolls. Take a sharp knife or bench scraper and cut each of the pastry rectangles into individual sausage rolls. For smaller rolls, cut each into 10 pieces. Cut several diagonal strips across the top of each sausage roll.

If you want larger rolls, cut each rectangle into 8 pieces.

step 9•Put the rolls on a baking sheet and bake them for 15 to 20 minutes. Arrange the sausage rolls so they're at least 1 in (2.5 cm) apart on a baking sheet. Put the sheet in the preheated oven and bake the sausage rolls until they're golden brown in color and the pastry has puffed. Remove and serve the rolls while they're still hot.<url> cookfornaija..com</url>