As you know, if you read this blog even on a semi-regular fashion, that we do a Tapas Night every month. And I love to make something new each time. Really, it’s not that hard to do. I will either read blogs or something someone says triggers an idea, or I see something in the store and think AHA!!!
And that’s just what happened a couple of weeks ago. I saw a package of puff pastry and picked it up. I like to have a package in the freezer, just in case. But then I started thinking that it’s been a long time since I’d had a Sausage Roll. I realized that I haven’t made them in years.
So, I decided that this month is ‘The Month of the Sausage Roll’.
I made lots of Sausage Rolls, cause I have a hard time to keep from eating them, and I thought they would be a great Tapas Night dish. As it is I made 54 of them. And most of them made it to the table. I will admit to sampling a couple, well, alright, more than a couple, I had to make sure they tasted alright. If you notice, there is a suspiciously open spot on that pan.
For years I made Sausage Rolls the labor intensive way. I would cook the sausage links first, then I would unroll the Puff Pastry and cut each strip to fit a piece of sausage and roll them up and bake them. Which took time, and while good, they just weren’t quite right. I know whereof I speak. I bought them in London, and I used to buy Sausage Rolls for lunch when I worked at a cable company, many years ago. They were a lot bigger than the ones I made yesterday, but by Jove, I think I finally have the right way to do it.
Just for fun I looked up Sausage Rolls, and read a few recipes, and then did my thing and took a bit from this recipe, and a bit from that one, and Voila! I got it.
One recipe I read said to add some lemon zest, another added sage and thyme and a third added mushrooms.
So I compromised, and added some lemon zest, a little thyme from my plant that currently resides on the windowsill and some sauteed mushrooms. I figured it was a win-win situation. I was right. By the way, the lemon zest adds a little note of brightness.
So here goes.
Preheat oven to 425 deg. Lightly grease a rimmed backing pan.
1 1/2 packages frozen puff pastry, thawed. I like thawing them in the fridge for a couple of hours. Makes it a lot easier to work with.
8 sausage patties, thawed (I always have sausage patties in the freezer, my DH likes Swaggerty brand. )
1/2 cup panko bread crumbs
1 tablespoon fresh chopped thyme, or 1/2 teaspoon dried thyme
8 oz. mushrooms, chopped, sautéed and cooled.
zest from half a lemon
Mush the filling ingredients all together, either with your hands or a serving spoon, doesn’t really matter, you want this mixed up well.
Unfold the pastry, and cut along the lines. Each piece will yield three strips.
Either make a long sausage like strip of the meat filling or do as I did, just kind make a long piece of the sausage filling the length of one of the pastry strips. Moisten along one edge, and roll up.
Pinching it closed a little, just to keep it from popping open as it cooks.
Now, use your imagination, cause I got into the flow, and forgot to take a picture of the next bit.
Cut each strip in half, and then each half into thirds, this will yield six rolls per strip of pastry. Place each piece seam side down on the pan.
Place on greased pan. And go ahead with the next strip.
Until you fill the pan, then start on the next one. You don’t want these guys to touch, cause they do puff up a little. I managed to get 36 little Sausage rolls out of each package of puff pastry.
Bake for 20-25 minutes or until golden brown and the sausage is cooked. Serve as is, or with a little HP Sauce on the side.
I consider these a success as there were only a few left for me to eat and there was so much good food at Tapas this month.
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