- Some Sausage
- Some Flour
- Little Sprinkles
You’re gonna need some sausage this is some pork sausage you can also use turkey or chicken if, you like I have removed the casing I just buy the bulk sausage like this without the casing but if, you’re buying links of sausage make sure you remove the casing puff pastry. I’ve got parsley I could only find curly parsley today but that will do a few fresh sage leaves a garlic clove I have one egg that I separated into the white and the yolk I got a little bit of water some salt and pepper and you’re going to need some flour to flour your surface I got my oven preheated to 375 baking sheet ready with some parchment paper and I’m ready to rock and roll these are so simple to make but they taste unbelievably good now.
I’ve got my little mini chopper here my little mini food processor whatever you want to call it and to it I am going to add my parsley my sage and my garlic and I am just going to pulse that until everything is really finely chopped excellent like a small that sage and the garlic and the parsley it’s just going to infuse these so unbelievably well I cannot wait these are really fabulous because it not only tastes amazing but they look fantastic and it really looks like you put a lot of effort into something when you really didn’t and you can double up this recipe or even triple it so easily all right got my herbs.
I need some black pepper a very very very small pinch of salt look at this a two pinch just like that because sausage can be quite salty already and you’re going to the egg-white that’s it not the yoke just yet. I’m going to use that for an egg wash and then just using your hands mix everything together so that your sausage is combined with the egg white and the herbs alright so I’ve got my puff pastry all I’ve done is I rolled it out too it’s about 1 inch longer on both sides not wider just longer so technically about two inches longer now just brush off the excess and then cut this in half like so and then take half of your sausage mixture and then just form a sausage shape.
I guess you could say like that before I move any further I just want to add some water to my egg yolk and I just want to make like a little an egg wash it works just as well with just an egg yolk and I don’t want to waste it because I only needed the egg white for the filling and then just brush all the edges so that the other piece sticks really well like that take that piece lay it on top and just sort of maneuver it like that to make it fit then. I just take a fork I just crimp the edges like that just to seal it and as you can see I’m kind of dipping my fork in some flour that just helps so that it doesn’t stick all over the place so just do that all around which I’m just nearly towards the end and then I’m going to cut these because there are miniature rolls you can cut them however big.
5You want these are going to be quite big and if it looks like it’s too much puff pastry for you then by all means just cut the ends but aren’t it so cool I love that all right all I’m doing is brushing the tops with a little bit more of the egg wash and I’m just going to take my salt and pepper and just a little bit on the puff pastry just like so just to give it flavor and like I said if this is too much puff pastry for you then by all means just cut cut it off but I like it I like it just as is little sprinkle. I’m going to do the same thing on the other batch then these are going to go into my preheated oven at 375 for about a half an hour or until you’re a beautiful gorgeous golden brown color and I’ll show you what they look like when they’re done my sausage rolls were in the oven for half an hour they look magnificent. I’ve let them cool a bit if you want to make these smaller by all means do bill have we met and let me just tell you every one of my friends and family are exactly like me if not worse when it comes to food go big or go home that’s my motto right so these are exactly how I want them but if you want to make the smaller you certainly can.
I just think that these look fantastic and this is particularly why I like leaving so much puff pastry on the sides because it makes it really nice when you pick it up to eat it what I mean don’t mind if I do have though but put it on the light for the state I’m just going to try to destroy this so, you can see what looks like the hold on mm-hmm mm-hmm the sage the garlic a little bit of the fennel that was already in the sausage makes these unbelievably good maybe you want to call rules you can calm such slices sausage puffs puffy sausage slices.