Ingredients with Measurements:
- 1 lb. ground pork
- 1/2 lb. ground veal
- 1/2 lb. ground beef
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh sage
- 1/4 cup chopped fresh thyme
- 2 tsp. salt
- 1 tsp. black pepper
- 2 sheets puff pastry
- 1 egg, beaten
Special equipment needed:
- Food processor
- Pastry brush
- Baking sheet
Step-by-step instructions:
1. Preheat oven to 400°F.
2. In a food processor, combine the ground pork, veal, and beef. Pulse until well combined.
3. In a small bowl, combine the breadcrumbs and milk. Let sit for 5 minutes.
4. Add the breadcrumb mixture, onion, garlic, parsley, sage, thyme, salt, and black pepper to the meat mixture. Pulse until well combined.
5. Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet in half lengthwise.
6. Divide the meat mixture into 4 equal portions. Shape each portion into a log and place on the puff pastry.
7. Brush the edges of the puff pastry with the beaten egg. Roll the pastry around the meat, pressing the edges to seal.
8. Cut each roll into 6 equal pieces. Place on a baking sheet lined with parchment paper.
9. Brush the tops of the rolls with the remaining egg.
10. Bake for 25-30 minutes, or until golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Temperature:
400°F
Serving size:
24 rolls
Nutritional information:
Calories: 220
Total Fat: 14g
Saturated Fat: 5g
Cholesterol: 55mg
Sodium: 400mg
Total Carbohydrates: 12g
Dietary Fiber: 1g
Sugar: 1g
Protein: 11g
Substitutions for ingredients:
- Ground chicken or turkey can be substituted for the ground pork, veal, or beef.
- Dried herbs can be substituted for fresh herbs (use 1/3 of the amount).
- Regular breadcrumbs can be substituted for panko breadcrumbs.
Variations:
- Add grated Parmesan cheese to the meat mixture.
- Add chopped sun-dried tomatoes to the meat mixture.
- Use different herbs, such as rosemary or oregano.
Tips and tricks:
- Make sure the meat mixture is well combined before rolling it into logs.
- Don't overfill the puff pastry with the meat mixture.
- Use a sharp knife to cut the rolls before baking.
- Serve with ketchup or mustard for dipping.
Storage instructions:
Store leftover sausage rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover sausage rolls in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the sausage rolls on a platter and garnish with fresh herbs.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed potatoes
- Green beans
Troubleshooting advice:
- If the puff pastry doesn't stick together, brush the edges with more beaten egg.
- If the sausage rolls are too dry, add more milk to the breadcrumb mixture.
Food safety advice:
- Make sure the meat mixture reaches an internal temperature of 160°F before serving.
- Wash your hands and all surfaces that come into contact with raw meat.
Food history:
Sausage rolls originated in the United Kingdom in the 19th century. They were originally made with pork sausage meat and puff pastry.
Flavor profiles:
Savory, herby, meaty.
Serving suggestions:
Serve as an appetizer or snack.
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