French · Lunch
Sausage Pastry Roll
A single flaky puff pastry roll wrapped around seasoned pork sausage meat, brushed with egg wash and baked until golden. The filling carries thyme, nutmeg and shallot for depth, and the roll is sliced and served warm with a smear of Dijon mustard on the side.
$4
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
567Calories
24.7gProtein
43.8gFat
21.4gCarbs
1.8gSugar
1.3gFiber
1176mgSodium
278mgChol
17.5gSat Fat
404mgPotassium
65mgCalcium
2.7mgIron
1.1mcgVitamin B12
1.4mgVitamin C
herb-salt
all-time-classics
Instructions
1
Prep
Preheat the oven to 400F (200C), line a baking tray with parchment paper, and finely mince the shallot.
2
Build
Mix pork sausage meat with minced shallot, chopped thyme, nutmeg, salt and pepper until evenly combined.
3
Wrap
Roll sausage into a 4-inch log, lay it on the puff pastry sheet, roll pastry tightly around it, seal seam with beaten egg, and trim excess.
4
Rest
Chill the wrapped roll on the tray in the refrigerator for 10 minutes.
5
Glaze
Brush the roll all over with remaining beaten egg and score three shallow diagonal slits across the top.
6
Bake
Bake at 400F (200C) for 25 to 30 minutes until pastry is deep golden brown and sausage reaches 160F (71C) internally.
7
Plate
Slice the roll diagonally into two or three pieces and serve warm with Dijon mustard on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g pork sausage meat, casings removed
- 5 oz140g, about one sheet cut to size all-butter puff pastry
- 22 small shallot
- 1 tsp1 tsp fresh thyme leaves
- 2 pinch2 pinch ground nutmeg
- 22 eggs
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp2 tsp Dijon mustard, for serving
