Sausage + seasonings + puff pastry = a deliciously simple sausage roll appetizer
One of the best ways to my husband’s heart is by making a recipe that incorporates bourbon. Or by baking a loaf of homemade bread. Or by serving cheese in a molten form. Or by creating a meat-based dish. Actually, I could keep going- many, many foods are the way to my husband’s heart, it seems.
However, although he does like many foods, he also has an affinity for sausage. Something about ground meat, probably with a bit of fat, is utterly intriguing to him. We’ve made homemade sausage- goat, seafood, and pork among them. We also have made many a meal that incorporate store or butcher made sausage. He loves it all.
Honestly this recipe began not as a dish with my husband in mind, but rather as a means to use the second sheet of puff pastry in my freezer. Once I had that starting point, I did switch the focus to my husband. How could I turn this puff pastry into a savory treat for him (and me) to devour? The easy answer is fill it with meat. Wanting a simple dish, I decided to use store-bought Italian sausage, which would be flavorful and need only a couple other ingredients to round out the flavors in this appetizer.
Serve it with some hot mustard, and it’s ready to go. I can attest that if my husband were alone, he could have eaten the entire trayon his own. He did show restraint and shared them with me. As I had a salad to serve with it, I was more than happy to focus on the salad, nibble on some of the rolls, and give the majority of them to him. Another win-win at Tapas Monday!
- ½ lb. bulk hot sausage
- 1 egg
- ¼ cup finely diced onion
- ½ cup dried breadcrumbs
- 1 sheet puff pastry
- Preheat oven to 400.
- Mix sausage, egg, onion, and breadcrumbs using hands to combine well.
- Roll out puff pastry to a 12″ x 10″ rectangle.
- Cut into 3 12″ x 3-⅓” rectangles.
- Divide filling into thirds; place in middle of pastry strips.
- Close pastry, pressing seams together.
- With seam side down, cut each section into 8 pieces.
- Place on parchment paper covered baking sheet.
- Brush with milk.
- Bake for 20 minutes or until sausage is cooked and pastry is golden brown.