Ingredients:
(makes 40-45 rolls)
350 gms (12 oz) pork sausage meat
2 smoked sausages, skinned and chopped
1 tbsp sage
1 tbsp rosemary
1 tbsp thyme
5-6 soda biscuits,crushed, or about ½ cup panko breadcrumbs
1 pkt ready made puff pastry ( I used Pepperidge farm)
Method:
(makes 40-45 rolls)
350 gms (12 oz) pork sausage meat
2 smoked sausages, skinned and chopped
1 tbsp sage
1 tbsp rosemary
1 tbsp thyme
5-6 soda biscuits,crushed, or about ½ cup panko breadcrumbs
1 pkt ready made puff pastry ( I used Pepperidge farm)
Method:
- Put the sausage meat, smoked sausage, sage, rosemary, thyme and crushed soda biscuits into a food processor and pulse for 3-4 minutes, until the mixture is smooth-ish.
- Remove the puff pastry from its package and divide into equal strips. (In my packet, the pastry divided into 6 strips, and I actually used 4)
- Take a strip of puff pastry and roll it out just a little bigger and wider.
- Divide the sausage meat into 4 parts. Sprinkle a bit of flour on the kitchen counter and roll each part into a sausage, rolling with your hands until the "sausage"is the same length as the strip of pastry. Place the sausage on the lower third of the pastry, cover with the pastry and then roll up tight. Do the same with the rest of the sausage meat and the pastry.
- Cut each roll into 1½ inch pieces and place the pieces on parchment paper, or a baking sheet. Cover with plastic wrap and freeze. Once frozen, you can remove from the baking sheet and keep the rolls in a ziplok bag in the freezer.
- To cook, heat the oven to 400F. Remove the sausage rolls directly from the freezer and place on a baking sheet. Bake for about 10-12 minutes, or until lightly browned on top.
