I first had a sausage roll in Scotland almost 30 years ago. But my primary memory of this savory morsel is from the Ben Reekie Highland Games in Gatlinburg, Tennessee. For about eight years my father and I managed the music competition at the games and when we arrived on the field at 6:00 AM to set up the food vendors would already be there. They wouldn't open another two hours, but one vendor was kind enough to sell coffee and sausage rolls out of the back of the tent to us. (Larger image.) Makes 6.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients:
- 1/2 lb. country sausage
- 1 egg; lightly beaten with 1 Tbsp. water
- 1/2 pkg. puff pastry (one sheet); thawed according to package directions
Preparation:
1. Heat oven to 450F.
2. Cut pastry into thirds along creases, then cut each third in half.
3. You will have 6 rectangles about 4"x6". (You may need to roll out some of the rectangles to increase the size.)
4. Divide sausage into 6 equal patties, then form each patty into a 6" log by rolling it between your hands.
5. Wrap each sausage log in pastry rectangle using the egg wash to seal the seam. Using a sharp knife, score the top of each roll.
6. Bake on center rack for 15 minutes, reduce heat to 400F, and cook another 20 to 25 minutes. Serve warm.