- 1 (2 pack) box puff pastry
- 1 pound pork sausage
- 2 eggs, divided
- 1/2 cup breadcrumbs
- 2 tablespoons parsley
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- pepper, to taste
- 1 tablespoon water
- Defrost the puff pastry according to package directions.
- Preheat the oven to 425 degrees F.
- Line a large baking sheet with parchment paper, and set it aside.
- In a bowl, mix together the sausage, 1 of the eggs, the bread crumbs, the thyme, the parsley, the onion powder, the garlic powder and the salt and pepper.
- Section the mixture into 6 equal portions, and set it aside.
- On a floured surface, unfold the pastry dough and gently roll it out so it gets a little thinner. Cut the pastry sheets into 3 long rectangle sections each.
- Place the sausage mixture down the center of each section, leaving a 1-inch or so of pastry on either side.
- Bring the sides of the pastry together and pinch to seal, patting them down slightly.
- Repeat with the remaining sausage and dough.
- Cut each “log” into 6 equal portions about 2 inches long.
- Pierce the top with a knife 2 times to create vent holes.
- Place the sausage rolls 2 inches apart on the prepared baking sheet.
- In a small bowl, beat the remaining egg and brush the tops of the sausage rolls with the resulting egg wash.
- Bake the sausage rolls in the oven until the pastry is puffed and the tops are golden, about 20 minutes.
- Serve hot!
One thought on “Alice’s Sausage Rolls”
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