- Course: Hors D'oeuvre
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 5 Times
Can be made ahead of time.
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.
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.
Serving size is 1 sausage roll, total of 18 rolls for the recipe. Nutritional information is based on 18 oz of pork sausage, 1/4 cup of wine, 2 tablespoons of Dijon mustard, but does not include Cream Cheese Pastry. For nutritional information on Cream Cheese Pastry, please follow the link above.