About
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.
