Sausage Rolls

Ingredients

• 1 Box Puff Pastry, thaw completely before using
• 1 pounds ground beef 80% lean
• 2 teaspoons kosher salt
• ½ teaspoon black pepper
• Pinch of cayenne
• ½ teaspoon ground coriander
• ¼ teaspoon nutmeg
• 1 teaspoon spice for mince
• 2 teaspoons thyme (¼ teaspoon if dry)
• 2 tablespoons sage (¼ teaspoon if dry)
• 2 tablespoons parsley (¼ teaspoon if dry)
• 2 tablespoons worchester sauce
• 2 eggs, beaten, for egg wash and beef mix
• Slice of bread, shredded, for beef mix if needed

Tip: (Half the dry herbs if it’s too strong in the mixture)

Preparation

1. Heat oven to 375 degrees.
2. Unroll puff pastry: cut each sheet into 1/2’s
3. Cut rectangle in half lengthwise and crosswise to form four rectangles 4 1/2 inches by 12 inches.
4. In a small bowl, whisk the egg to make the egg wash.
5. Put ground beef in a mixing bowl.
6. Add salt, pepper, cayenne, coriander, nutmeg, mace, thyme, sage and parsley.
7. Add worchester sauce.
8. Add half of egg wash. add bread if too moist.
9. Working quickly with wet hands, incorporate seasoning evenly.
10. Divide mixture into 4 equal pieces (1/2 pound each) and roll each piece into a 9-inch sausage length.
11. Lay 1 sausage in the center of each rectangle and moisten 1 of the long edges with egg wash.
12. Wrap dough around sausage and press edges together to make a log.
13. With the seam side down, cut each log into 3 or 4 pieces.
14. Line baking sheets with foil and spray with non-stick spray.
15. Arrange pieces on each sheet and brush each piece well with egg wash.
16. Bake for 15 (to 20 minutes if frozen), until pastry is crisp and golden and sausage is cooked.
17. Cool for 5 minutes before serving, or serve at room temperature.

Tip: Freeze before cooking to bake and enjoy later.