Mini Sausage Rolls
From juels 16 years ago
- 15 minutes to make
- Serves 35
These mini sausage rolls are very easy to make and are so juicy and tasty! Great appetizer or snack for any occasion. The Parmesan cheese gives them an extra special flavor.
Ingredients
- 1 tbsp. butter shopping list
- 1 onion, finely chopped shopping list
- 16 oz. good quality sausage meat(bulk sausage), I like to use turkey sausage(mild) shopping list
- 1 tsp. dried oregano shopping list
- 1 tsp. dried dill shopping list
- 1 tsp. dried thyme shopping list
- 2 tbsp. finely chopped pistachio nuts shopping list
- 17 oz. puff pastry, thawed shopping list
- 6 tbsp. grated parmesan cheese shopping list
- salt and pepper to taste shopping list
- 1 egg, lightly beaten, for glazing shopping list
- 1 tsp. each of poppy seeds, sesame seeds, fennel and anise seeds, for sprinkling shopping list
How to make it
- Melt the butter in a small frying pan over medium heat. Add the onion and cook, stirring occasionaly, for about 5 minutes, or until softened.
- Combine onion, sausage meat, herbs and nuts in a bowl. Season with a little salt and pepper. Stir well, until completely blended.
- On a lightly floured surface, roll out the pastry to about 1/8 inch thick. Cut the pastry into 4 long strips. Divide the sausage mixture into 4 equal parts. Shape each portion of sausage mix into a log in the center of each pastry strip (refer to pictures). Sprinkle each sausage log with grated Parmesan.
- Brush one edge of each of the pastry strips with a little of the egg glaze and roll up to enclose each sausage (refer to pictures). Set them seam side down and press gently to seal. Brush each one with the egg glaze and sprinkle with the seed mixture.
- For the seed mixture, just combine all the seeds together in a small bowl. You can omit any type of the seeds if you prefer and just double on the other.
- Lightly grease a large baking sheet, or line it with parchment paper. Arrange the pastry logs on the baking sheet. Bake in preheated 425F oven for about 15-20 minutes, or until the pastry is crisp and brown. Let cool off until able to handle, then cut in 1-2 inch squares. Serve warm.
shape sausage logs
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roll up logs
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sprinkle with seeds
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The Rating
Reviewed by 20 people-
Loving this Jules - great recipe ... you got my 5!!!
aussie_meat_pie
in My Kitchen loved it
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Have I told you lately that I LOVE your pictures (and your recipes, of course, are always great)? I swear you should be a food photographer, as your pictures always come out looking mouth-watering perfect, and so delicious I have to hold myself back...more
krumkake
in Chicago Suburbs loved it
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All of the above. They look fantastic Julia & your directions are great. I'll definately be making them soon. Thanks & 5 forks & flagged as beautiful.
brianna
in loved it
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