This is a fabulous combination of hot Italian sausage and shatteringly delicate puff pastry. Each one bite portion is an explosion of wonderful favour and texture. The honey mustard dip takes the old-fashioned sausage rolls to dazzling new heights.
The recipe is easy to make, but it helps if you have follow the preparation tips.
Use a 5/1/2 or 5/8 inch plan tip to pipe the sausages. Anything larger and you’ll run out of filling . Use a narrow pastry brush for the egg wash. It gives you more control.
A ruler is handy to measure the size of your rolled puff pastry strips and to cut your rolled pastry.
Leave your rolled out pastry on the original wrapping paper. Measure and cut into portions.
| SAUSAGE ROLLS WITH HOT HONEY MUSTARD DIP | Print |
: APPETIZER
Cuisine: British
: Mrs Butterfingers
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: 64
Delicious mouthfuls of puff pastry filled with spicy sausage. Dip into honey mustard mixture.
Ingredients
- SAUSAGE ROLLS
- ¼ cup fresh bread crumbs
- 2 eggs (one for the sausage mixture, the other for the puff pastry)
- ¼ cup milk
- 12 oz (340 g) hot Italian sausages, casings removed
- A little salt (to draw moisture from onions)
- 1 tbs olive oil
- A generous ½ cup finely chopped onion
- 1 fat clove finely chopped onion
- ½ tsp each fennel seeds and dried oregano
- 3 sheets frozen butter puff pastry thawed
- HONEY MUSTARD DIP
- ¼ cup Dijon mustard
- 2 tbsp liquid honey
- ¼ to ½ tsp Sriracha sauce
Instructions
- SAUSAGE ROLLS
- Saute the onions in the olive oil (sprinkled with a little salt) until tender
- Add the garlic and saute for a minute or two. Let cool.
- In a large bowl mix together bread crumbs, one of the eggs and the milk until smooth.
- Let stand for 5 minutes.
- Add sausages, fennel seeds and oregano and combine
- Add the cooled onion garlic mixture and mix with a fork just until combined.
- Cut each pastry sheet lengthwise into thirds.
- Using piping bag fitted with a ⅝th inch plain tip pipe sausage mixture along one long edge of each third.
- Whisk remaining egg with 2 tsp water and brush along opposite edge.
- Starting at sausage-mixture side, roll up and cut into 1½ inch pieces.
- Arrange seam side down on parchment paper-lined baking sheet.
- Pierce top of each knife.
- (Make ahead: layer between waxed paper in air-right container and freeze for up to 2 weeks. Thaw in refrigerator before continuing with recipe.)
- Bake in 400 F oven until golden, about 18 minutes
- honey mustard dip;
- In a small bowl whisk mustard with honey and add the Sriracha sauce to taste. Serve with sausage rolls..
Thank you for sharing this….I think there is a little misprint in your recipe ingredients….you meant to say clove of garlic but you wrote “onion”. You do mention garlic in the directions. I am going to make this. It sounds HEAVENLY!!
Thanks for the heads up Vickie. My treasured editor was on holidays. You’ll find these little darlings absolutely addictive! Bon Appetit, Virginia.