Sausage rolls

Sausage rolls
  • 20

    min prep time
  • 30

    min cook time
  • 6-8

    serves

ingredients

  • 500g Stefano sausage of your choice
  • 2 sheets commercial puff pastry, thawed
  • 2 tablespoons Dijon mustard
  • 1 egg, beaten with 1 tablespoon water or milk
  • 2 tbsp sesame seeds
Salsa Rosa
  • 4 tbsp extra-virgin olive oil
  • 1 garlic clove, minced
  • ½ onion, minced
  • ½ carrot, diced
  • 1 tbsp hot peppers in oil
  • 1 cup Stefano marinara sauce
  • 1 tbsp red wine vinegar
  • 1 tsp sugar
  • 3-4 tbsp mayonnaise
  • Salt and freshly ground pepper to taste
  • 3 tsp sriracha (optional)

preparation

  1. Preheat the oven to 400F.
  2. In a frying pan over medium-low heat, sear the sausages for 10 minutes, turning them to brown evenly on all sides. Remove from the heat and cool on a plate lined with paper towels.
  3. On a lightly floured surface, unfold the puff pastry.  Cut each piece in ½ lengthwise and brush the top sides with Dijon mustard. Starting at the long end of the pastry, place 1 sausage on top of the mustard and roll it up in the pastry tightly. Seal the pastry edge with water. Cut off the excess pastry, if any.
  4. Repeat with the remaining 3 sausages.  
  5. Place the 4 rolls, seam side down, on a baking sheet lined with parchment paper.
  6. Brush each sausage pastry roll with the egg wash, and sprinkle each with sesame seeds.
  7. For salsa rosa: in a small saucepan, heat olive oil then add garlic, onion, carrot and hot pepper. Let cook for 5 minutes. Add marinara sauce, vinegar, sugar and season with salt and pepper. Simmer on medium heat for 7-10 minutes. Remove from stove and let cool. Place mixture in food processor with mayonnaise and sriracha. Blend until smooth. (If sauce is too thick, add 2-4 tbsp of hot water).
  8. Bake rolls for 20-25 minutes, until golden brown.  Remove from the oven, and let cool slightly before slicing.  Slice into bite-sized pieces and serve with a side of salsa rosa for dipping.

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