Growing up, these were one of my favourite treats. Next to awesome fish and chips that were plentiful in corner stores in Australia and practically non-existent here in the states. *grumble* I’ve tried over the years to find a recipe that was close to what my food memory said they should taste like.
I finally found something that is really close. Really. And it’s super simple!
What you need:
1 packet of Jimmy Dean Sage pork sausage
2/3 of a cup of Italian bread crumbs
1 packet of Pepperidge Farm Puff Pastry (Or whatever brand you can at your store)
Preheat the oven to 400F.
Mix the sausage, bread crumbs and one of the eggs together until well mixed. Lay it on the defrosted puff pastry. I find that two pieces of puff pastry will yield 18 rolls. So that means, the pastry needs to be cut into even thirds. Once the sausage is in place, use the other egg to create an egg wash and using your fingers or a pastry brush, brush across the bottom of each strip. Then fold over the top and seal it together with a fork.
Cut each long roll into thirds and place on your lined baking tray. Brush on more egg wash and sprinkle on sesame seeds if you choose. 18 sausage rolls will fit on one normal sized cookie tray. Place in the oven and bake for 10-15 minutes. Check every so often for doneness. The pastry has to be nice and golden and puffy and the juices run clear. Let them cool and try not to eat all of them as soon as they cool enough to touch 😉