Sausage Rolls

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook bacon crispy, then finely chop.

Step 2

Heat a medium skillet over medium heat. Add onion and celery and cook for 4 minutes until slightly softened. Add the garlic and bacon and cook 1 more minute. Remove from the head and transfer to a plate. Let cool 10 minutes.

Step 3

In a large bowl, combine the sausage, parsley, panko, 1 egg, salt, pepper, and cooled bacon mixture. Mix well to combine. Cover and refrigerate until ready to use.

Step 4

Meanwhile, open the puff pastry sheets on a very lightly floured cutting board (you should have 2 sheets). Cut each in half perpendicular to the fold lines.

Step 5

Remove the sausage mixture from the refrigerator and divide it

Step 6

Remove the sausage mixture from the refrigerator and divide it into 4 portions. Form each portion into the shape of a long log, about 1-inch thick, and place one lengthwise in the center of each puff pastry rectangle. (The sausage should stretch the full length of the pastry).

Step 7

In a small bowl, beat the remaining egg with 1 tablespoon of water. Brush all of the borders of the puff pastry with the egg and carefully roll the pastries over the sausage mixture to create a log shape (making sure that the borders overlap slightly). Place each roll seam side down on a sheet tray lined with parchment paper. Freeze for 30 minutes or refrigerate for up to 1 hour. (Hang on to the egg wash for later).

Step 8

Preheat the oven to 400 degrees. Using a sharp knife, cut each sausage roll into 9 equal portions. Transfer the pieces to a parchment lined baking sheet, seam side down, about 1-inch apart. Brush the tops of the rolls with the egg wash. Bake for 20-25 minutes, or until the puff pastry is puffed and golden on top.