Spiced Sausage Rolls
These delicious baked spicy sausage rolls are a fun football party appetizer or perfect for a British themed party. Serve them with a Dijon mustard dipping sauce.
Ingredients
- 2 sheets of frozen puff pastry thawed
- 2 pounds lean ground pork
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne
- 1/2 tsp cumin
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1 tsp dried thyme
- 2 tbsp chopped fresh sage
- 2 tbsp chopped fresh parsley
- 1 egg beaten with 1 tbsp water for egg wash
Instructions
Season the Sausage Filling
- In a large mixing bowl, add the pork with all the seasonings. Using your hands or a pair of forks, gently mix together to combine. Divide the pork into 4 equal portions and roll each section into a 9 inch log. Place on a tray and refrigerate for 30 minutes.
Assemble the Sausage Rolls
- Roll one sheet of the puff pastry out so that it is 9 inches tall by 11 inches long. Slice lengthwise to make 2 pieces that measure 4.5 inches tall by 11 inches long.
- Place one sausage log on each of the pastry sections. Roll up and pinch the seam to close. Place with seam side down and cut each into 6 equal pieces. Trim the loose ends to make them neat.
- Repeat with second sheet of pastry dough so you have 24 pork rolls in all.
Baking Instructions
- Preheat the oven to 375°F.
- Place the rolls on a parchment covered baking sheet. Cut a small slit on the top of each roll to vent the pastry. Brush the tops with the egg wash.
- Bake for 25 minutes or until pastry is crisp and golden and the sausage registers 145°F with an instant probe thermometer. Cool for 5 minutes before serving.