Puff Pastry Sausage Rolls
Serves: Makes about 50 rolls
  • 1 package puff pastry
  • 1 pound bulk breakfast sausage (I use jimmy dean)
  • ¾ cup minced onion
  • ¾ cup chopped cooked potato
  • 2 tablespoons fresh sage
  • 1 teaspoon salt
  • pinch of red pepper flake
  • 1 egg + 1 tablespoon water mixed together
  • Wortershire sauce for dipping
  1. Preheat oven to 350 degrees.
  2. Lightly roll out each puff pastry sheet with a rolling pin. You just want to extend the puff pastry a bit. Cut each into thirds, lengthwise, you should still be able to see the fold line to guide you.
  3. In a bowl mix together, sausage, onion, potato, sage, salt and red pepper flake. Transfer to a ziplock baggie, cut the tip off and pip the filling along the long edge of the dough. Should be about ½ inch of filling.
  4. Roll dough, jellyroll fashion, seal edges.
  5. Chill for 20 minutes or overnight.
  6. When ready to bake, cut into 1 inch pieces. Place on baking sheet (non-greased), brush with egg wash, and bake for about 20 minutes until pastry is golden brown.
  7. Serve with worteshire sauce.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/puff-pastry-sausage-rolls/