Sausage Rolls

Sausage Rolls Glamour

Sausage Rolls

Recipe Details:

Believe it or not, I never ate sausage rolls until my mother-in-law made them for me. She was born in London, and these have a real British feel to them. This recipe uses bulk sausage, but you may use sausage links if you wish. This dish is a real crowd pleaser – it will be the star whether it is the main party dish or a side for breakfast or a snack.

The puffed pastry dough used in the sausage rolls is the same recipe as seen here and uses Cheri’s HazelCream ® in place of dairy.

TOTAL TIME: 50 min

ACTIVE: 20 min

Must have pastry dough

Makes 16-20 sausage rolls

Equipment List

  • Sheet Pan
  • Rolling pin
  • Pasta slicer

Ingredients:

  • Sausage
  • Aquafaba
  • Puff Pastry Dough-

please see our recipe

Mise En Place

Preheat oven to 420F. Bulk sausage, aquafaba, and puff pastry. You may substitute link sausage if you wish.

Form roll

Roll the pastry to a thin sheet. Trim the sides so it is a rectangle. Form the sausage into a cylinder.

Close it

Fold the pastry over itself. Use aquafaba to glue the seam.

Slice

Slice the roll into bite sized chunks.

Prep rolls

Place the chunks on a sheet pan. Rub some aquafaba on the top of each roll.

Bake

Bake the sausage rolls at 420F for 20 minutes. Flip the rolls after 10 minutes.

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