How To Make Sausage Rolls with Worcestershire Sauce
These tasty sausage rolls are bite-sized snacks made with seasoned pork and potatoes stuffed in egg-brushed puff pastry that’s baked until golden.
Serves:
Ingredients
- ¾lblean ground pork or veal
- ¾cuppotato,boiled, finely diced
- 1small onion
- 2tbspfresh parsley,chopped
- 1tspdried sage
- ½tspsalt
- ½tspfreshly ground pepper
- ¼tspred pepper flakes,crushed
- 1pkgfrozen puff pastry sheets
- flour
- 1large egg
- 1cupWorcestershire sauce
Instructions
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Preheat oven to 350 degrees F.
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To make a piping bag, snip 1 corner from a plastic food bag with scissors to make a U-inch opening
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Combine pork, potato, onion, parsley, sage, salt, pepper, and pepper flakes in a bowl; transfer sausage mixture to bag.
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Unfold 1 pastry sheet; following fold marks, cut sheet into 3 rectangles. Cut each rectangle in half lengthwise to make 6 strips.
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On a lightly floured surface, roll out each strip into a 12×2.5-inch rectangle. Pipe sausage mixture along 1 long edge of each strip.
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Lightly brush opposite edge with egg.
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Starting at the edge with sausage mixture, roll up each strip, gently pressing the egg-brushed edge to seal.
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With a sharp knife, cut each log crosswise into eight 1½-inch-thick rolls.
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Arrange rolls, seam side down, on a broiler pan; brush the top with egg. Repeat with the remaining pastry and sausage mixture.
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Bake for 30 to 35 minutes until golden and cooked through.
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Serve warm with Worcestershire sauce for dipping.
Nutrition
- Calories: 23.00kcal
- Fat: 1.17g
- Saturated Fat: 0.31g
- Trans Fat: 0.00g
- Monounsaturated Fat: 0.64g
- Polyunsaturated Fat: 0.16g
- Carbohydrates: 2.09g
- Fiber: 0.09g
- Sugar: 0.35g
- Protein: 1.05g
- Cholesterol: 4.03mg
- Sodium: 37.69mg
- Calcium: 4.76mg
- Potassium: 43.04mg
- Iron: 0.28mg
- Vitamin A: 1.36µg
- Vitamin C: 0.77mg
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