By James Friend Dickerson
In 1999 we traveled through Scotland, touring the country and visiting Masonic Lodges. After many Lodge meetings, we enjoyed the time of Harmony (food, drink, music, and spirited conversation). Among my favorite food items during Harmony were the sausage rolls. When Jen Christenson made her sausage rolls using an Australian recipe, they were just like the ones we enjoyed in Scotland – that I failed to get the recipe for. Thankfully, Jen and her son Bradley taught me the art of making sausage rolls this past Christmas. Our recipe is as follows:
Ingredients
One package partially thawed puff pastry
One-pound sausage (Jen uses sausage w/ sage)
Diced onion (half to a whole onion depending on how much onion you like)
One large egg
3/4 Cup bread crumbs (Jen recommends Italian)
Puff Pastry
Unpack your puff pastry so it can begin to thaw. Don’t let the pastry dough completely thaw or it will become too sticky to easily work into sausage rolls.
Combine all ingredients except the puff pastry in a mixing bowl. Mix ingredients thoroughly until they form one large ball.
Cut the pastry sheets into thirds and roll out to widen the sheets. Fill the pastry sheets by adding a line of sausage down the center of the pastry sheet. Flip the sides of the pastry sheet up and seal pastry forming a long tube.
Cut the sausage tube into sections approximately one inch long. Place sausage rolls on a baking sheet seam side down (this is important in keeping the rolls together as I learned the hard way). Bake in a p 375 oven for 30 minutes until golden brown and the sausage is completely cooked. Serve warm with ketchup and mustard for dipping.
Sausage rolls make great finger food so make some and enjoy. Unbaked rolls can be frozen for future baking or make a double batch and freeze some for later. Each batch makes about 24 rolls.