Katelyn (alias Babe) hat mich quasi herausgefordert, ihr das beste Wurstbrötchen aller Zeiten zu machen, also habe ich drei verschiedene Versionen für sie gemacht. Dies ist die erste Version – ein klassisches Wurstbrötchen in Partygröße.
Category
Snack
Servings
20 Pieces
Prep time
40 minutes
Cook time
30 minutes
Katelyn (AKA Babe) pretty much challenged me to make her the best sausage roll ever, so I made 3 different versions for her. This is the first version - a classic party-size sausage roll.
Ingredients
- 6 of your favourite sausages, I used lamb and rosemary
- 1 sheet of store-bought frozen puff pastry
- 2 egg yolks, whisked together
Directions
Start by removing your puff pastry from the freezer 30-40 minutes before you're going to use it. It's easiest to use when it's about 80% defrosted (not completely defrosted).
- Cut the sausage skins off the sausages and place them along one end of the sheet of puff pastry.
- Brush wash the two ends of the dough that will meet when you roll it. And then roll the puff pastry over so it completely encases the sausage and has a small amount of overlap.
- Cut any excess pastry off, then slice the sausage rolls to whatever size you would like. I cut them into party size which is about 3-4 cm.
- Brush them completely with egg wash on the outside and place them in the fridge for 30 minutes before you bake them.
- In a 180°c oven, bake the sausage rolls for 20-25 minutes or until the pastry is golden brown, and the sausage is completely cooked through
