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Sausage Rolls

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.

Download Recipe as PDF

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


1

Mise En Place

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


Sausage Roll Prep
2

Form roll

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

Sausage Roll Form
3

Close it

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

Sausage Roll Curl
4

Slice

Slice the roll into bite sized chunks.

Sausage Roll Slice
5

Prep rolls

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

Sausage Roll Pan
6

Bake

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

Sausage Roll Oven

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Article by Cheri

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