Sausage rolls are an anytime food - breakfast? Top with a runny egg. Light lunch? Just add a green salad. Company coming? Make sure there’s lots of mustard for dipping. Cater to your guests tastes by switching up the sausage, any sort of game sausage works incredibly well (moose bratwurst is a personal favorite) but breakfast sausage is also delicious served doused with maple syrup.
Because these little bundles of joy are so simple to put together you can easily pull them off fresh, but if you happen to have any leftover they reheat beautifully in a 350 degree oven.
This dish can be served as an appetizer or as an easy brunch with a couple of fried eggs. Cater to your guests tastes by switching up the sausage, any sort of game sausage works incredibly well (moose bratwurst is a personal favorite) but breakfast sausage is also delicious served doused with maple syrup.
2 sheets puff pastry, thawed if frozen
2 tablespoons Dijon mustard
1 pound sausage (about 4 sausages)
1 egg, beaten
1. Set oven at 425 degrees, and have on hand a lined baking sheet. Unroll the puff pastry and spoon half the mustard along one side, then place half the sausage on the mustard. Brush the rest of the pastry with the beaten egg then roll the pastry arounds the sausage. Cut the roll into 4 pieces then place on the lined baking sheet seam side down. Repeat using remaining ingredients.
2. Brush the tops of the sausage rolls with beaten egg then bake for 20 minutes or until pastry is brown and sausage is fully cooked. Allow to cool for 5 minutes before serving.
3. Place one wrapper on a cuting board and place 2 tablespoons of filling in the center.Brush edges of wrapper with beaten egg then fold wrapper around filling. Repeat with remaining filling and wrappers until all of both are fully used. Brush each egg roll with canola oil then place on lined baking sheet.