If you like pigs in a blanket, you'll love sausage rolls. The buttery, flaky pastries stuffed with—you guessed it—sausage are popular snacks in much of Europe (though where they originated is up for debate). This ups the ante with smoky, salty bacon, which is quickly sautéed with finely chopped onion, celery, and garlic before getting mixed into pork sausage. Store-bought keeps the process simple, making them for your spread of . Better yet, keep a stash in your freezer for quick snacking year-round.
Should you brown the sausage before assembling the rolls?
Nope! There's no need to brown the sausage before assembling the rolls. The sausage gets cooked to perfection as the rolls bake in the oven. That means one less step!
What's the best way to shape the sausage mixture?
Using your hands. The sausage mixture will be sticky, though, so try wetting your hands before shaping it. This will keep the sausage from sticking to your hands and will help minimize the mess.
Can I make sausage rolls ahead of time?
After being portioned, pork rolls can be frozen in a single layer on a parchment-lined baking sheet. Once they are frozen solid (after a few hours in the freezer), transfer them to an air-tight container and freeze for up to one month. To bake from frozen, brush the pastries with egg wash and bake until golden brown, about 25 minutes.
How should sausage rolls be cut?
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