Sausage rolls are mainly from England and Ireland, making appearances in a couple other countries as well. Basically they are sausages wrapped in pastry. A tasty finger food served for parties and holidays. Sausage rolls are usually made with puff pastry but I like making them with pie crust. Especially my pie crust 🙂 Super flaky, buttery, and makes my hubby one happy guy. My 8 year old is becoming quite the pie dough expert and I can’t wait to make these with her again for the upcoming holidays.
These are a great appetizer for taking to parties or serving before a holiday meal. You could even make them ahead of time, a few days even and rewarm in the oven before hand. If you want to make them further ahead of time, I would bake them, then freeze. Thaw in the fridge and then rewarm in the oven at 350 degrees. (You could probably bake straight from the freezer okay).
HOLIDAY SAUSAGE ROLLS
makes 32 pieces
Double pie crust dough, a double batch of this recipe
Egg wash (one egg beaten with 1 T water)
Filling Spices: (OR use a seasoned pork sausage and skip the seasonings.. but this makes them super yummy!)
1 tsp dried thyme
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
1 tsp dried fennel
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried sage
Filling:
1 lb ground pork
1/2 tsp kosher salt
1/4 tsp black pepper
1 tsp cornstarch
1/2 cup breadcrumbs
1 egg
Grind spices in a spice grinder if desired. mix with remaining filling ingredients until well combined. Divide into quarters.
Roll out half of the pie dough on a lightly floured surface to about 9 by 13 inches. I have a silicone mat this size I use for a guide.
Cut in half lengthwise.
Shape one quarter of the filling into a log and place on the center of one of the strips of pie dough.
Repeat with another quarter of filling on the other half.
Brush the length of pie dough and wrap around filling snugly to seal.
Cut each roll into 8 equal pieces.
Place rolls on lightly greased cookie sheet. Cut slashes in top if desired and brush with egg wash.
Repeat with remaining half of dough and filling.
Bake at 375 degrees for about 15 minutes, or until meat is cooked through and pastry is golden and flaky.
Holiday Sausage Rolls
Ingredients
- Double pie crust dough, a double batch of this recipe
- Egg wash (one egg beaten with 1 T water)
Filling Spices: (OR use a seasoned pork sausage and skip the seasonings.. but this makes them super yummy!)
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp dried fennel
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried sage
Filling:
- 1 lb ground pork
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp cornstarch
- 1/2 cup breadcrumbs
- 1 egg
Instructions
- Grind spices in a spice grinder if desired. mix with remaining filling ingredients until well combined. Divide into quarters.
- Roll out half of the pie dough on a lightly floured surface to about 9 by 13 inches. I have a silicone mat this size I use for a guide.
- Cut in half lengthwise.
- Shape one quarter of the filling into a log and place on the center of one of the strips of pie dough.
- Repeat with another quarter of filling on the other half.
- Brush the length of pie dough and wrap around filling snugly to seal.
- Cut each roll into 8 equal pieces.
- Place rolls on lightly greased cookie sheet. Cut slashes in top if desired and brush with egg wash.
- Repeat with remaining half of dough and filling.
- Bake at 375 degrees for about 15 minutes, or until meat is cooked through and pastry is golden and flaky.
