Sausage Rolls

2

April 22, 2013 by Renee

St. George’s Day is coming up, so today I’m celebrating all things awesomely English. My absolute favorite Anglo export is the dude sitting on my futon. We’ve been married for two years, and I’m still charmed by his accent every day. My second favorite English fellow has to be Mr. Harry James Potter.

On our visit to England we had some time to kill in London, so I pretty much insisted on seeing King’s Cross station and getting a cheesy photo at platform 9-3/4. If you visit the station, there aren’t any signs to help you find it, and it’s sort of impossible to see. The guy at the info counter will get annoyed when you ask where it is. You’d think they’d be over it by now.

After completing this necessary duty, I fell in love with another English wonderment known as the sausage roll. Why oh why are these not sold on every street corner in America? It’s completely perplexing. It’s one of the most ingeniously delicious things I’ve ever eaten. And to have it at King’s Cross, where Jo Rowling’s parents met, was extra special. It was all thoroughly English.

It’s just yummy sausage wrapped in puff pastry and baked to a golden brown. So simple, yet so mind-blowingly delicious. I wish I could eat one every day. In England, they’re sold on nearly every street corner, but now that we’re back in America, we have to make them ourselves. Luckily, it’s quite simple. Moreover, you can eat them hot or cold, so they’re great for picnics or snacks, if you can get them to last that long.

If you’ve never had the pleasure of burning your mouth on a piping hot sausage roll, you simply must make some right this minute. Put down your sword, stop slaying dragons, get out of your castle, and get in the kitchen and make these. Then try and share with your friends. It’s the English way.

Sausage Rolls

makes 12 sausage rolls

2 sheets frozen puff pastry
1 pound of your favorite sausage meat, uncooked (I like Jimmy Dean hot)
1 egg

• Let your puff pastry thaw on the counter. 30 minutes should be plenty. 
• Preheat your oven to 400.
• On a lightly floured surface, unfold the sheets. With a pizza cutter or a sharp knife cut each one down the middle, then cut into thirds in the other direction to make six squares per sheet.
• Divide your sausage meat evenly between each square. Smoosh it into a line down the center of each square. It’s okay to go right to the edge.
• Crack your egg into a bowl and beat it with a fork until well combined. You can add a bit of water to thin it out, if you like.
• For each square, carefully fold the sides of the puff pastry over the sausage so they overlap. Press the dough together to seal it, then using the fork dipped in your egg mixture, press the tines into the seam. The egg will help act as a glue.
• Place the roll seam-side down on a parchment lined baking sheet. Depending on the size, you may need to use two baking sheets or work in two batches.
• With a sharp knife cut 2-3 slits into the top of each roll.
• Brush each roll with a thin layer of your egg wash. This makes them all shiny and lovely.
• Bake for 20 minutes or golden brown. Allow them to cool for as long as you can stand it. At least 10 minutes.
• Try not to burn your fingers when you finally sink your teeth into one of these bad boys. It’s not easy. Patience is overrated.

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