Mini Sausage Rolls

31832270874_148aa8321f_bNeed an Easy Superbowl snack? I got one!

You need breakfast sausages and the pre-made puff pastry and that’s it ! (okay some egg wash too, but really, that’s it).
It’s easy and tasty! The boys ate them up SO quickly when I made them for New Year’s Eve!
So give it a try! It’s a family favourite 🙂

Keep the puff pastry in the fridge until you are ready to use it, don’t let it sit out too long. This is your official warning.
Okay now that’s out of the way with, let’s continue.
First I carefully chop all my breakfast sausages in half!
Next I prep my bowls. One has water in it to help seal the suckers up [you will also need a fork]. The other bowl, combine one egg and one tbsp of milk to give it that nice crust when baking. Perhaps at this point also preheat the oven to 425 degrees Fahrenheit and get a baking sheet out. Line it or spray with non-stick spray.
Next comes the fun bit. Get out your puff pastry and put it on a slightly floured surface. Keep some flour nearby for those sticky moments that you don’t want to be sticky.
Roll it out a bit to thin it out, try to keep the square shape. If you can’t…like I can’t…cut it afterwards to have those straight lines.
Next place your sausage at the top (all the sausages should be the same size), line it up with the puff pastry and cut a straight line going down.
You will be left with a piece like so.
Next roll your piece of sausage and cut pastry with a knife.
Seal with a dab of water and a nice indent from your fork. Keep on a cutting board until you have enough to bake (oh ya and don’t forget to pierce the top).
Bake for 15-20 minutes until golden brown. Keep an eye on them. Eat them hot or cold they are delicious! Serve with some dips like BBQ sauce or ketchup 🙂
Enjoy your Superbowl Sunday everyone!
PS….ND…Go Falcons!

Mini Sausage Rolls
  • water
  • 1 egg
  • 1 tbsp water
  • pre-made rolled puff pastry
  • breakfast sausages
  1. Preheat oven to 425 degrees Fahrenheit. Cut your breakfast sausages in half and prep a little bowl of water and a second with one egg whisked with one tbsp of milk.
  2. Roll out the pastry so it’s a bit thinner, then cut strips to be the same length as the sausages.
  3. Roll the sausages, cut, dab with water and press with fork to seal. Pierce the top with a fork.
  4. Brush with the milk/egg wash and bake for 15-20 minutes.
  5. Take out when golden brown and enjoy 🙂

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