Easiest Way to Make Pork Belly Sausage Rolls

Mark's English Sausage Rolls

Pipe the pork mixture along one edge of the pastry brush the other edge with a little egg.

Recipe Summary Mark's English Sausage Rolls

I had never heard of these until I met my husband, Mark, who is English. They are simple and delicious! They freeze really well too.

Ingredients | Pork Belly Sausage Rolls

1 (16 ounce) package pork sausagemeat

1 (17.25 ounce) package frozen puff pastry sheets, thawed

¼ cup Dijon mustard

1 beaten egg

Directions

Preheat the oven to 400 degrees F (200 degrees C).

Unfold the puff pastry sheets, and cut along the fold lines of each sheet to form 6 equal squares for a total of 12 squares. Brush each square with mustard. Divide sausage into 12 pieces, and roll into small logs. Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg. Place rolls onto an ungreased baking sheet, and brush the tops with the rest of the egg.

Bake for 20 minutes in the preheated oven, or until the rolls are puffed and golden. I usually watch after 10 minutes or so to make sure they don't burn. These freeze (unbaked) very well.

Info | Pork Belly Sausage Rolls

prep: 15 mins cook: 20 mins total: 35 mins Servings: 12 Yield: 12 sausage rolls

TAG : Mark's English Sausage Rolls

World Cuisine Recipes, European, UK and Ireland, English,