Sausage Rolls, although common in Australia and the UK, are not well known here in the US, but they should be! The simple combination of sausage and puff pastry creates something awesome that is perfect as a party food or for something to make ahead for a great lunch. My recipe takes regular old sausage rolls one step further with the addition of sharp cheddar cheese and caramelized onions. I hope you enjoy! Below is the video and full recipe.
Sausage Rolls with Sharp Cheddar and Caramelized Onions
1 lb ground sweet Italian pork sausage
1 2-count package frozen puff pastry
2 onions, sliced
1 garlic clove, finely minced
1 tsp fresh thyme
4 oz. extra sharp white cheddar
2 Tb Dijon mustard
2 Tb honey
1 egg, beaten
3 Tb Panko bread crumbs
1 Tb sugar
2 Tb olive oil
Salt and pepper to taste
Saute the onions, sugar, and garlic in the olive oil until the onions have caramelized, about 15 minutes. Season with salt and pepper and set aside to cool. While the onions are cooling, mix together the mustard and honey. Combine the sausage, cheddar, bread crumbs, thyme leaves, and cooled onions. Mix using your hands until the ingredients are thoroughly distributed throughout the sausage. Lay out the puff pastry and, with a pastry brush, paint on a layer of honey mustard about an inch and half wide. Form your sausage meat into a shape that resembles a log and lay it on top of the honey mustard layer. Carefully roll the puff pastry up over the sausage and trim the puff pastry so that there is just enough to connect and seal. If you leave too much, the pastry will be too thick to fully cook and will be gummy instead of light and flaky. Apply a layer of egg wash, push the edges together, and lay the rolls seam side down. Cut each roll into quarters and place seam side down on a greased baking sheet. Cut two small vent slits on each roll and paint each roll with the egg wash. Bake at 400 degrees for about 35 minutes or until the rolls are golden and the sausage is cooked through. Enjoy!
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