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.
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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
