If you really like heat, you might not find the hot Italian sausage all that fiery. Add a pinch
of hot pepper flakes to the filling if you want a spicier roll.
INGREDIENTS
SAUSAGE ROLLS:
- ¼ cup fresh bread crumbs (see tip, below)
- 2 eggs
- ¼ cup milk
- 340 g hot Italian sausages, casings removed
- Half onion, minced
- 1 clove garlic, minced
- ½ tsp each fennel seeds and dried oregano
- 3 sheets (one and a half 450 g pkg) frozen butter puff pastry, thawed
HONEY MUSTARD DIP:
- ¼ cup prepared hot mustard
- 2 tbsp liquid honey
PREPARATION
- In a bowl, mix together bread crumbs, 1 egg, and milk until smooth; let it stand for 5 minutes.
- Add sausages, minced onion, minced garlic, fennel seeds, and oregano to the mixture, combining with hands.
- Cut each puff pastry sheet lengthwise into 3 equal strips.
- Spoon the sausage mixture into a piping bag fitted with a ¾-inch plain tip, and pipe it along 1 long edge of each strip.
- Whisk the remaining egg with 2 tsp water and brush it over the opposite edge. Starting at the meat side, roll up each strip and cut into 1½-inch pieces.
- Place the pieces, seam side down, on a parchment paper–lined rimmed baking sheet and pierce the top pastry of each piece with a tip of a sharp knife.
- Bake in a 425°F (220°C) oven until golden, about 18 minutes.
- For the honey mustard dip, whisk together hot mustard and honey and serve with the sausage rolls.
(Make-ahead: You can layer the sausage rolls between waxed paper in an airtight container and freeze for up to 2 weeks; thaw them in the refrigerator before baking.)
NUTRITIONAL INFORMATION, PER PIECE WITH DIP: about 67 cal, 2 g pro, 4 g total fat (2 g
sat. fat), 5 g carb, trace fibre, 13 mg chol, 97 mg sodium, 22 mg potassium. % RDI:
1% calcium, 3% iron, 1% vit A.
TIP FROM THE TEST KITCHEN
Fresh bread crumbs are easy to make and freeze well.
Place cubes of day-old bread in a food processor
and process until they are in fine crumbs. Spoon them
into a resealable freezer bag, press out as much air as
possible and freeze the bag for up to 3 months.
