These Italian sausage rolls are perfect party finger food and great for a lunch or game day snacks too. Italian sausages combined with classic Italian flavours, then wrapped in flaky pastry.
500gItalian style pork sausages, (mild or spicy, your preference) (1.1lb)
½cupfinely grated zucchini(85g)
¼cupcoarsely grated onion (approx. 1 very small onion)(40g)
¼cupsun dried tomatoes, very finely chopped(40g)
½cupfine dry bread crumbs
1teaspoondried basil (or mixed Italian herbs)
½teaspoontable salt
4square puff pastry sheets, ready rolled
¼cupplain flour (all-purp flour)
1-2egg yolk, beaten with a dash of water or milk
Optional topping: ¼ teaspoon fennel seeds, ½ teaspoon black sesame seeds and a pinch of sea salt flakes.
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat oven to 395F / 200C / 180C fan. Line one or two baking sheets with baking paper.
Use a sharp knife to split the skins of the sausages and then just peel the skins away and discard.
In a mixing bowl, combine the sausage meat, zucchini, onion, sun dried tomatoes, bread crumbs, basil and salt. Mix well until everything is full combined.
Now set up your space. Have a large chopping board, a fork, a sharp knife, a small bowl of water and your flour close by. Lay one sheet of puff pastry onto your chopping board. Leave the rest in the fridge.
You can see pictures of the rolling and folding method in the post above.
Use a large ice cream scoop of the mixture (roughly ⅓ of a cup), then two forks to roll it lightly in the flour so that your hands don’t get sticky. Roll it out into an even log on top of the puff pastry. Lay it 1cm from the side and front edge (closest to you) of the pastry, then use your finger to run some water around the edge of pastry closest to you and along the sides.
Fold the pastry away from you, over the top of the meat, keeping it tight, and press the join down firmly on the other side of the sausage meat to make a flat join. Use the knife to cut away the other half of the sheet, then press down all along the joins with the fork to seal them together. Trim away a little of the joined edges to neaten them.
Cut each log into 5 pieces, then jab with the knife 2 little vent holes in the top of each one to allow steam to escape. Sit them onto the baking tray then repeat with the rest of the pastry and meat mix.
Once all the sausage rolls are sitting on the baking sheets, brush them with the egg wash, then scatter over the combined seed topping.
You can freeze them at this point by laying them on a baking sheet in the freezer, then once frozen, transfer them all to a plastic bag or container. Or you can go straight ahead and bake them.
Bake for around 20-25 minutes until golden brown and crispy. Give them a couple of minutes to cool down before taking a bite.
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Notes
Using two forks to turn the meat over in the flour keeps your hands clean.
Make sure when folding the pastry over the sausage meat, to keep it tight. The meat will shrink as it cooks and if the pastry isn’t tight around it, the sausage meat will fall out of the pastry when you serve them.
Make sure the knife you use to cut the log into 5 pieces is very sharp to make a nice clean cut.
Keep the pastry in the fridge, covered, while you’re not using it so that it doesn’t soften too much or dry out. If it softens too much it won’t puff up as well in the oven.
Freeze the unbaked sausage rolls for up to 2 months. First until solid on a baking tray, then transfer them to an airtight container with baking paper between the layers.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.