📝 About This Recipe
Elevate your morning routine with these buttery, flaky sausage rolls that bridge the gap between gourmet bakery and classic breakfast comfort. Featuring a savory blend of high-quality pork sausage, aromatic sage, and a touch of maple sweetness, all encased in a shatteringly crisp puff pastry. These handheld delights are the perfect grab-and-go fuel, offering a sophisticated twist on a beloved fast-food staple.
🥗 Ingredients
The Pastry
- 1 package Puff Pastry (all-butter variety, thawed but chilled)
- 2 tablespoons All-purpose flour (for dusting the work surface)
The Breakfast Filling
- 1 pound Pork Sausage Meat (high-quality, loose or removed from casings)
- 4 slices Smoked Bacon (finely minced)
- 1 small Shallot (very finely minced)
- 1 clove Garlic (grated or pressed)
- 1 tablespoon Fresh Sage (finely chopped)
- 1 tablespoon Maple Syrup (Grade A dark preferred)
- 1/4 cup Panko Breadcrumbs (to absorb moisture and keep it juicy)
- 1 teaspoon Dijon Mustard (for a subtle acidic tang)
- 1/2 teaspoon Kosher Salt (adjust if sausage is pre-salted)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finish
- 1 large Egg (beaten with 1 tsp water for egg wash)
- 1 tablespoon Everything Bagel Seasoning (or sesame seeds for crunch)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to ensure the rolls don't stick.
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2
In a large mixing bowl, combine the pork sausage meat, minced bacon, shallot, garlic, and chopped sage.
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3
Add the maple syrup, panko breadcrumbs, Dijon mustard, salt, and pepper to the meat mixture.
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4
Using clean hands, gently mix the ingredients until just combined; do not overwork the meat or it will become tough.
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5
Lightly flour your work surface and roll out the puff pastry into a large rectangle, approximately 12x16 inches.
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6
Cut the pastry rectangle in half lengthwise to create two long, narrow strips.
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7
Divide the meat mixture into two equal portions and shape each into a long 'log' or cylinder that runs down the center of each pastry strip.
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8
Brush one long edge of each pastry strip with the beaten egg wash; this will act as the glue.
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9
Fold the pastry over the meat, pressing the edges together firmly with a fork to seal the seam.
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10
Using a sharp knife, cut each long roll into 3 or 4 individual pieces, depending on your preferred size.
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11
Place the rolls on the prepared baking sheet, seam-side down, and cut two or three small diagonal slits on the top of each for steam to escape.
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12
Generously brush the tops and sides of the rolls with the remaining egg wash and sprinkle with everything bagel seasoning.
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13
Bake for 25-30 minutes, or until the pastry is deeply golden brown and the internal temperature of the meat reaches 160°F (71°C).
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14
Remove from the oven and let them rest on the baking sheet for 5 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Always keep your puff pastry cold; if it gets too soft while working, pop it in the fridge for 10 minutes. For a spicy kick, add 1/2 teaspoon of red pepper flakes to the sausage mixture. Ensure your shallots and bacon are minced very finely so the roll maintains a consistent texture. Use a serrated knife with a gentle sawing motion to cut the unbaked rolls without squishing the pastry. If making ahead, you can freeze the rolls unbaked and simply add 5-10 minutes to the baking time when ready to eat.
🍽️ Serving Suggestions
Serve with a side of spicy tomato jam or high-quality ketchup for dipping. Pairs beautifully with a hot Flat White or a robust Breakfast Blend coffee. Add a side of fresh fruit or a light arugula salad to balance the richness. For a true 'fast food' experience, wrap in parchment paper for an on-the-go breakfast. A small ramekin of maple syrup for extra dipping is a great 'sweet and salty' option.