Sausage rolls are a sure hit at cocktail parties. Just be sure to let them cool for a few minutes once they're out of the oven. If your guests are fans of spice, add a pinch of hot pepper flakes to the filling to heat things up.
- Prep time 30 minutes
- Total time 1 hour
Ingredients
Sausage Rolls:
Honey Mustard Dip:
Method
Sausage Rolls: In bowl, mix together bread crumbs, 1 of the eggs and milk until smooth; let stand for 5 minutes. Add sausages, onion, garlic, fennel seeds and oregano, combining with hands.
Cut each pastry sheet lengthwise into 3 equal strips. Using piping bag fitted with 3/4-inch (2 cm) plain tip, pipe meat mixture along 1 long edge of each strip. Whisk remaining egg with 2 tsp water; brush over opposite edge and, starting at meat side, roll up. Cut into 1-1/2-inch (4 cm) pieces.
Place, seam side down, on parchment paper–lined baking sheet; pierce pastry of each with knife. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 2 weeks; thaw in refrigerator.) Bake in 425 F (220 C) oven until golden, about 18 minutes.
Honey Mustard Dip: In small bowl, whisk mustard with honey; serve with sausage rolls.
Makes about 64 pieces.
Nutritional facts Per piece with dip: about
- Sodium 97 mg
- Sugars 1 g
- Protein 2 g
- Calories 67.0
- Total fat 4 g
- Potassium 22 mg
- Cholesterol 13 mg
- Saturated fat 2 g
- Total carbohydrate 5 g
%RDI
- Iron 3.0
- Calcium 1.0
- Vitamin A 1.0
