These snacks might just be the game winners! Touchdown Sausage Rolls are packed with meaty, spicy sausage and a fresh vegetable mixture so each bite is extra hearty and savory. Then they are baked into their team uniforms; golden-brown, buttery puff pastry. They may require a little patience, but when Touchdown Sausage Rolls take the field (or, in this case, the table) you can be sure they’re going all the way to the top!
Ingredients
- 1 tablespoon canola oil
- 3 large shallots, finely chopped
- 1 medium carrot, finely chopped
- 1 pound spicy ground pork sausage
- 1/2 cup panko breadcrumbs
- 3 tablespoons fresh herbs, of your choice, chopped
- 1 tablespoon Worcestershire sauce
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon crushed red pepper
- 2 large eggs, divided
- 1 tablespoon water
- 1 (17.3-ounce) package frozen puff pastry sheet, thawed and cold
- all-purpose flour, to taste, for dusting a work surface
Directions
Step 1 –Line a baking sheet with parchment paper.
Step 2 –In a medium skillet over medium heat, heat the oil.
Step 3 –Add the shallots to the hot oil and cook, while stirring occasionally, until softened, about 3-5 minutes.
Step 4 –Add the carrot and cook, while stirring often, until the shallots are browned and the carrots are tender, about 3-5 minutes.
Step 5 –Transfer the veggie mixture to a large bowl and let it cool for 10 minutes.
Step 6 –In a large bowl, add the sausage, the panko, the herbs, the Worcestershire sauce, the salt, the pepper, the onion powder, the garlic powder, the crushed red pepper, the veggie mixture, and 1 egg and stir until just combined.
Step 7 –Divide the sausage mixture into 6 equal portions.
Step 8 –Place the sausage mixtures on a baking sheet and cover them with plastic wrap.
Step 9 –Chill the sausage mixtures until ready to use.
Step 10 –In a small bowl, add the water and the remaining egg and whisk to combine.
Step 11 –Using the flour, lightly dust a work surface.
Step 12 –Roll out each pastry sheet onto the prepared work surface into 11-inch squares.
Step 13 –Cut each pastry sheet into 3 equal strips, creating 6 equal strips.
Step 14 –Place 1 portion of the sausage mixture lengthwise down the center of each pastry strip, forming it into a log shape.
Step 15 –Brush the exposed pastry of each strip around the sausage mixture with the egg mixture.
Step 16 –Carefully wrap the pastry around the sausage mixture, overlapping the ends slightly and sealing.
Step 17 –Roll each roll slightly to create a uniform 12-inch log.
Step 18 –Place the rolls, seam-side down, on the prepared baking sheet.
Step 19 –Freeze until firm, about 1-2 hours.
Step 20 –Preheat the oven to 425 degrees F.
Step 21 –Line a clean baking sheet with parchment paper.
Step 22 –Cut each of the sausage logs into 6 equal pieces and divide the pieces between the two prepared baking sheets, including the one the sausage rolls are currently on.
Step 23 –Brush the tops of the sausage rolls with the remaining egg mixture.
Step 24 –Cut 2 slits in the top of each sausage roll.
Step 25 –Bake one baking sheet at a time, until the pastry is golden-brown and the sausage is cooked to a temperature of at least 160 degrees F, about 20-25 minutes. Keep any unbaked sausage rolls wrapped in the refrigerator until ready to bake.
Step 26 –Let the cooked sausage rolls cool for 5 minutes.
Step 27 –Serve.
