Mini Irish Sausage Rolls

Mini Irish Sausage Rolls @Forty Shades of Flavor
Irish cooking in an American kitchen


1 sheet of store bought puff pastry, thawed.
1 tbsp. butter or oil to cook onion.
½ pound (about 5) Irish style sausages removed from their casings.
1 small yellow onion (about 1/3 cup) finely diced.
1 tbsp. fresh herbs such as parsley, sage and thyme, finely chopped.
Salt and pepper.
1 egg and 1 tbsp. water for egg wash glaze.

Pre-heat the oven to 425 degrees F/220 degrees C.
Saute the onion until softened, but not brown. Set aside to cool.
When the onions are cool, add them to the sausage meat and chopped herbs in a medium bowl.
Add salt and pepper.
Roll out the sausage mixture into three logs about 10 inches long.
Make an egg wash by whisking together one egg and a tbsp. of water. Set aside.
Roll out the pastry on a lightly floured surface into a 10” x 9” rectangle about 1/8 “ thick.
Using a ruler and bench scraper or knife, measure and cut the pastry into three 10” x 3” strips.
Place a sausage log on each strip. Brush the sides of the pastry with a little egg wash and roll up around the sausage logs. Brush the top of the rolls with the egg glaze. Scatter finely chopped fresh herbs over the top.
Using a bench scraper or knife, cut the rolls into 1” pieces and place on baking sheet.
Bake for 15 minutes until the pastry is golden brown and crisp.
Serve warm or at room temperature.


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