As I had mentioned in the last post, I made these sausage rolls for our New Year’s Eve get together and they were a hit! They were easy to make, but it was a bit of a gong show, especially when trying to get other appies done at the same time. Note to self: never attempt a new recipe on a night guests are coming over.
The tough part wasn’t the filling, which was just a mix of pork, potato, onion, parsley and seasoning, or the puff pastry, which we bought instead of making ourselves. It was trying to figure out how to roll out the puff pastry, cut it and pipe the filling. We were definitely having a brain fart moment. Even now, as I read the recipe again for the 10th time, I still don’t quite understand the instructions. It’s all good though. The first batch didn’t turn out very pretty, with rolls of varying shapes and sizes, but we still ate it all up.
My second attempt with leftover filling the next day went much better. What do you think? How do they look?
Recipe (from The Oprah Magazine Cookbook):
makes 96 rolls
- 3/4 pound lean ground pork or veal
- 3/4 cup finely diced boiled potato
- 1 small onion, finely chopped
- 2 tbsp chopped fresh parsley
- 1 tsp dried sage
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/4 tsp crushed red pepper flakes
- one (17 1/4-ounce) package frozen puff pastry sheets, thawed
- flour, for dusting
- 1 large egg, beaten
- 1 cup Worcestershire sauce
- Preheat oven to 350°F.
- To make piping bag, snip 1 corner from a plastic food bag with scissors to make about a 3/4-inch opening.
- Combine pork, potato, onion, parsley, sage, pepper and pepper flakes in a bowl. Transfer sausage mixture to bag.
- Unfold 1 pastry sheet; following fold marks, cut the sheet into 3 rectangles. Cut each rectangle in half lengthwise to make 6 strips. On a lightly floured surface, roll out each strip into a 12″ x 2 1/2″-inch rectangle.
- Pipe sausage mixture along 1 long edge of each strip.
- Lightly brush opposite edge with egg.
- Starting at edge with sausage mixture, roll up each strip, gently pressing egg-brushed edge to seal.
- With a sharp knife, cut each log crosswise into eight (1 1/2-inch thick) rolls.
- Arrange rolls, seam side down, on a broiler pan.
- Brush top with egg.
- Repeat with remaining pastry and sausage mixture.
- Bake until golden and cooked through, 30-35 minutes.
- Serve warm with Worcestershire sauce for dipping.
Notes and Tips:
To boil the potato, peel and cut into golf ball size pieces. Add to pot of salted boiling water, boil for 12 minutes and drain. One russet potato should be enough to make 3/4 cup. I used Tenderflake puff pastry. The puff pastry comes in 2 squares. For each square, I tear them in half, keeping the square intact. Then roll out each square to make 12 x 7.5-inch rectangle and cut into 3 12 x 2.5-inch strips. Pipe with sausage mixture as in recipe and repeat with remaining pastry puff squares.