Well, per the Rachael Ray meal planner, the other sheet of puff pastry and sausage left over from the quiche are assembled into sausage rolls later in the week. So delicious. Too delicious. Groans of gustatory pleasure. Consume with gusto; lipid-lowering agents; long walk around block.
Luke said, Make this again.
Sausage Rolls
Rachael Ray September 2011
3/4 lb Italian sausage, casings removed (the spicier the better)
1/2 cup breadcrumbs
1 sheet puff pastry, thawed
1 egg, beaten
Preheat oven to 400 degrees. Place parchment paper on rimmed baking sheet. Crumble sausage and breadcrumbs in a bowl; mash and divide in two, shaping each into an 11 inch log. Refrigerate. Place parchment on work surface and unfold puff pastry; cut in half. Place a sausage log on the center of each strip and brush long sides with beaten egg. Wrap sausage in pastry and the seam to seal; do not seal the short ends. Place on baking sheet, seam down. Brush with egg and refrigerate for 15 minutes. Bake until puffed and golden, 25-30 minutes. Let rest 10 minutes and quarter each roll. (Yield 8 pieces)
There are no pictures of this. Not photogenic. But indulgent, satisfying and possibly the very best version of pigs in a blanket.
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| so cute! |
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