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Prep Time: 10 minutes
Cook Time: 35 minutes
Resting Time: 30 minutes
Total Time: 1 hour 15 minutes
Sausage
Servings: 4

Equipment

  • baking pan
  • parchment paper

Ingredients

  • 2 sheets frozen pastry dough, (Pepperidge Farm)
  • 1 lb. 80/20 ground pork
  • ½ onion, very finely diced
  • 2 cloves garlic, crushed
  • ¼ cup bread crumbs
  • 1 ½ Tbsp. dijon mustard
  • 1 Tbsp. chopped fresh sage (or ½ Tbsp. dried sage)
  • 1 tsp. dried thyme
  • ½ tsp. black pepper
  • ½ tsp. salt
  • ½ tsp. paprika
  • 2 eggs, beaten

Instructions 

Sausage

  • Sauté the onions in 2 Tbsp. olive oil.
  • Set the onions aside to cool.
  • Mix the pork, onions, and seasonings in a large bowl.
  • Separate the pork into four portions, roll them out into sausages, and wrap with cling film. Twist the ends of the cling film to tighten the sausage shapes.
  • Chill the sausage meat in the refrigerator for 30-60 minutes.

Pastry

  • Following the directions on the package, take the pastry dough out of the freezer to thaw for 30-40 minutes.
  • Preheat the oven to 375°F.
  • Roll out the dough sheets and cut to form four separate sheets, approx. 10-12 inches on each side.
  • Place a piece of unwrapped meat blend on a pastry sheet, stretching and shaping the sausage near the close edge of the pastry.
  • Apply an egg wash to the far edge of the exposed pastry sheet.
  • Roll the pastry and sausage forward until the near edge overlaps the far edge.
  • Press down edges close to sausage and trim off the excess pastry dough, leaving about ¾ to 1 inch of dough on the seam.
  • Using a fork, press down along the edge to completely seal the seam.
  • Repeat the process for the remaining three sausages.
  • Place the four sausage rolls on a large baking pan lined with parchment.
  • Brush egg wash all over the outside of the pastry dough.
  • Bake for 30 to 35 minutes at 375°F.
  • Remove from the oven and transfer to a cooling rack before serving.