These rolls have a Scottish background but have been served in this country for generations. Superb when hot from the oven and even good when reheated.
Cooking Methodbaking, poaching
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionCocktail Party, Family Get-together, game day
Recipe Coursehors d'oeuvre
Dietary Considerationhors d'oeuvre
Taste and Texturejuicy, meaty, savory, sharp
- 12 to 18 small pork sausages
- White wine and water
- Dijon mustard
- 1 recipe Cream Cheese Pastry
- 1 egg beaten with 1 tablespoon water
Poach the sausages in 2 frying pans in half white wine and half water for about 10 minutes. Drain on absorbent paper and cool. Using half the pastry at a time, roll out on a lightly floured board into a square or rectangle about ¼ inch thick. Cut into smaller rectangles with a knife or pastry wheel, making each rectangle slightly longer than the sausage. Spread each rectangle with mustard to your taste, place a sausage on it, and roll it up. Place seam side down on a baking sheet. Brush with beaten egg. Bake in a 450-degree oven 10 minutes. Reduce heat to 350 degrees and continue baking 10 more minutes or until the pastry is nicely browned. These rolls are good hot or cold. They can be made in advance, wrapped in moisture proof, vapor proof freezer bags, and baked on the day you plan to use them.
1972 James A. Beard