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Doug & Diane's British Sausage Rolls

Easy and delicious with a touch of wow!

Health Scale

Worth it!

Time

Prep: 20 min

Cook: 35-40 mins

Total: 1 hour

Serves

4-6 riders

Skill Level

Easy

Moderate

Hard

Doug and Diane Morrison, the owners of the Nations Cup Gold Medalist mare Dee Clair, introduced Renee to sausage rolls on a hot day in the Gulf of Mexico.  From the depths of their cooler, Doug produced delicious rolls that were easy to hold, filling, and fun. Since that day, sausage rolls have a mainstay for shows, boat rides, and trips to the barn.


This is Diane's recipe that is as close as she can get to her mother's British roots.  They had a family taste test including her British uncle and cousins to approve this winning version. For extra oomph, try the cajun version. 

What you will need...

Ingredients:

1 package pork breakfast sausage 

1 package frozen puff pastry (thawed)

1 egg beaten for egg wash

All purpose flour for rolling

What you will d0...

Step 1

Set the puff pastry out to thaw. It takes 6-8 hours in the fridge. Its easiest to do it overnight.


Step 2

Preheat oven to 375 degrees.


Step 3

Carefully unfold the pastry and dust with flour. Roll or press to approximately 12x12.  Place the sausage on top of the pastry and make a log roll.  Use egg wash on edges to close them up. Cut into bite-size pieces, slice across the top for a pretty look and finish with another brush of eggwash.


Step 4

Place the bites seam-side down on the prepared baking sheet, about an inch apart. Bake until the pastry is crisp, browned, and cooked through, 35 to 40 minutes. 


Step 5

These are delicious warm or cold. 


Cajun version: For extra oomph, use cooked Andouille sausage instead. Then, 375 degrees for 35-40 minutes. Sprinkle with dill when done. For a creole mayo sauce:  combine the mustard, ketchup, mayonnaise, maple syrup, cider vinegar, and a dash of hot sauce in a bowl.


Diane Morrison, Tricia Yearwood

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