Sausage Rolls

I'm a hotdog monster, and sausage rolls are like a step up. If I see these at a party I'll straight up take the whole plate and leave without saying goodbye. They're that good.

If you're short on time, grab some store-bought puff pastry but if you want to do these proper, I'd make your own puff or rough puff pastry. Watch this video for step-by-step instructions.

MAKES: Enough for 4-6 as an appetizer

TAKES: 1-2 hrs (depending on how long you rest the sausage rolls in the fridge before baking)

INGREDIENTS

• 1 onion, diced

• 2 cloves of garlic, diced

• 1 egg (whisked for egg wash)

• salt and pepper to taste

• pinch of flour

• a dash of paprika

• 400 grams ground pork (not lean) or (400 grams of seasoned pork sausage, removed from their casings)

INSTRUCTIONS

1. Make the puff or rough puff pastry (the night before if it’s puff pastry, the day of for rough puff).

2. Cook the onion and garlic until soft and tender.

3. Mix everything in a bowl until the mixture is not wet.

4. Roll out a rectangle of your pastry.

5. Create a long log of sausage mixture down the middle of the pastry. Make sure it is compact with no gaps in the log.

6. Brush the edge of the pastry with your egg wash.

7. Roll up the pastry over the sausage mixture, using the egg wash edge as the edge you seal the sausage roll with.

8. Lay your long sausage log down, seam side down.

9. Refrigerate for 20 min to 1 hr.

10. Preheat oven to 375 F

11. Cut your log into the lengths that you want. I like having bite-size pieces so I cut my sausage roll at 2-inch intervals.

12. Brush each with egg wash.

13. Lay them on baking trays lined with parchment paper and bake for 30-35 minutes.

14. Take them out when they are deep golden brown and let them cool.

15. Serve with ketchup.