This Christmas, my family really pulled out all the stops to make Christmas dinner a feast to remember. We all rallied together in challenging personal circumstances to bring together family and friends for a seating of a nearly a dozen of our nearest and dearest last night. It was wonderful to see those happy, smiling faces around the family room, having a lovely time!

Our guests were not to bring anything other than themselves, so that left the cooking to us; specifically, my step-father, K, and myself. With K taking on the main entrée and sides (he really should have been a professional chef…), I did my part by baking off the hors d’oeuvres, the rolls, and the desserts so he could concentrate on the Big Show!

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Here is the second of the several recipes I made for Christmas dinner: the delicious appetizer staple, Sausage Rolls (Pigs in a Blanket).

Click HERE to view my previous appetizer post on Spinach Triangles in Phyllo Pastry.

Sausage Rolls in Puff Pastry

 

Source: Canadian Living online

Yield: 24 pieces

• 2 eggs
• 8 oz (227 g) sweet Italian sausage, casings removed
• 1/4 cup (60 mL) fresh bread crumbs, toasted (I used pre-made Italian breadcrumbs)
• 1/4 cup (60 mL) fresh parsley, minced
• 1/4 cup (60 mL) yellow onion, minced
• 2 cloves garlic, minced
• 1/2 pkg (450g pkg) frozen all-butter puff pastry, thawed and chilled
• 1 tbsp (15 mL) Dijon mustard

Line baking sheet with parchment paper; set aside.

In bowl, beat 1 of the eggs until frothy; blend in sausage, bread crumbs, parsley, onion and garlic. Set aside.

 

 

 

On lightly floured surface, unroll pastry; cut crosswise into three 10- x 3-1/2-inch (25 x 9 cm) strips. Brush with mustard.

 

 

Spoon about one-third of the sausage mixture lengthwise down centre of each. Fold long sides over to cover filling and slightly overlap; press edge to seal.

Arrange rolls, seam side down, on prepared pan. Cover and freeze until firm, about 15 minutes.

Cut each roll crosswise into 8 pieces; space about 1 inch (2.5 cm) apart.

(Make-ahead: Cover and refrigerate for up to 8 hours. Or freeze until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks. Add 5 minutes to baking time.)

In small bowl, whisk remaining egg with 1 tbsp (15 mL) water; brush over rolls. Bake in 425°F (220°C) oven until puffed and golden, about 20 minutes.