Cookbook of the Month Recipe – Sausage Rolls

I have a confession to make. I am a total photo-idea-stealer. I look through cookbooks and magazines, and I’m smitten with the beautiful photos. And then if I go to make the recipe, a lot of times, I completely copy the styling from those magazines and cookbooks. Granted, mine never end up looking the same or even half as good. I’m sure some of you have seen some of my pictures before and thought to yourself – that looks familiar. It’s because I’m a total copy cat. And now that I’ve confessed, I can continue on, not feeling quite so guilty. After all, it’s a form of flattery, isn’t it??

The picture of these sausage rolls caught my eye as I was looking through this month’s cookbook of the month – Donna Hay’s Modern Classics Book 1. And I knew it would be one I would made when I remembered that I had a sheet of puff pastry in my freezer. In fact, I didn’t have to buy one thing for these rolls – all of the ingredients came from my freezer or my pantry.

The original recipe makes 18 rolls. I’ve adapted it below for what I had on hand, and got 6 rolls. I think 2 of these would be perfect dinner size portion, although I’m a glutton these days and I ate 3! (Pregnant women get to do that, right??) I actually think these would make a great appetizer if you cut them smaller. And the only thing I can think that would improve these would be to maybe add some cheese to the filling. Mozzarella or Parmesan would be especially nice.

I know many of you are trying to stay away from anything made on the stove top or in the oven, and this recipe uses both, but the great thing is that I only had one pan for clean up! Since the baking sheet is lined with parchment paper, clean up was as simple as cleaning the one pan I used for the sausage. I’d rather have the stove or the oven on for a few minutes than have to clean up a bunch of dishes!!

Sausage Rolls
adapted from Modern Classics Book 1

Makes 6 rolls

1/2 pound sausage
1 egg
1/2 cup fresh breadcrumbs
2-3 Tablespoons Worcestershire sauce
2 tablespoons tomato paste
salt and pepper to taste
1 sheet puff pastry
sesame seeds

Preheat the oven to 400F. Line a baking sheet with parchment paper.

Break up the sausage and fully cook. Add in breadcrumbs, Worcestershire sauce and tomato paste. Season to taste with salt and pepper. Crack egg into a small bowl and use a fork to mix. Add half of the egg to the sausage mixture and mix all ingredients completely.

Lay out sheet of puff pastry. (Sheet should be approximately 5 inches x 10 inches.) Cut into 2 strips, each 2 1/2 inches x 10 inches. Take half of the sausage mixture and put down the middle of one strip. Use the other half of the sausage mixture for the second strip. Roll each strip into a roll, then cut each piece into 3 pieces. Place each piece on the baking tray.

Brush each roll with the remaining egg and sprinkle with sesame seeds. Bake for 15-20 minutes, or until cooked through.

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