Sausage Roll

Ingredients

Instructions

1. 1

   Thaw 1 package of puff pastry overnight in the fridge. Don't shortcut this — room-temperature thawing makes the layers stick together.

2. 2

   Make the filling: in a bowl, mix 1 lb of bulk pork sausage (or ground sausage with casings removed) with 1 finely chopped onion, 2 minced garlic cloves, 1 teaspoon dried sage, 1 teaspoon dried thyme, ½ teaspoon black pepper, 2 tablespoons breadcrumbs (helps bind), 1 beaten egg.

3. 3

   Roll the puff pastry on a floured surface to a 12×10 inch rectangle. Cut in half lengthwise to make two 12×5 strips.

4. 4

   Form the sausage mixture into two long ropes, each the length of a pastry strip. Place a sausage rope down the center of each strip.

5. 5

   Brush one long edge of each pastry strip with beaten egg. Fold the unbrushed side over the sausage, then roll it to seal against the egg-brushed side (seam underneath). Press to seal.

6. 6

   Cut each long roll into 6 pieces. Place seam-side down on parchment-lined baking sheets. Brush tops with more egg wash. Score the tops with a knife (helps steam escape). Bake at 400°F for 22-25 minutes until deep golden and the sausage is cooked through (160°F internal).