For the benefit of our American friends, sausage rolls are a bit like “pigs in blankets” or Trader Joe’s “puff dogs”, just a million times nicer.
Thanks to UK bakery chain Greggs, back home in Britain sausage rolls have become a recent national obsession. In the trendiest London streets, it's a familiar sight to see celebs and yummy mummies scoffing these straight out of paper bags. And now, by following my easy-peasy recipe, you can create your own version of Greggs signature savory treat Stateside too.
Ok, confession time - there's a bit of cheating going on here; I do use the frozen pastry sheets.
But seriously - who has time to make their own puff pastry when you can just buy this stuff
What you'll need:
One pack of frozen puff pastry (Pepperidge Farms)
1 lb sausage meat (Jimmy Deans is great)
1 egg, beaten & mixed with a splash of milk and water
What to do:
Thaw frozen pastry, about 20 minutes. Cut along the lines to make 3 long strips.
Grab a lump of sausage meat, roll into a long, thin “sausage” & place down the middle of each pastry strip.
Brush one long side of the pastry with beaten egg mixture.
Lift other side of the pastry over the meat & press gently along the brushed edge. Use a fork to press & seal the edges together.
Cut into bite-size pieces, if preferred.
Brush tops with beaten egg mixture.
Bake at 400° for 15 minutes
Or pop your CrispLid on your instant pot to air fry at 400°F for 10 mins, turning several times.
Served hot or cold, sausage rolls are the perfect party food.
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