Cajun Seasoned Sausage Rolls
Sausage rolls are a very British snack that can be quite good, but are often missing the special extra something that would make them, well, not British. By making your own Cajun-style seasoning mix, you heat up (sorry, cannot say “jazz up” and not hate myself in the morning) these savory bites. Not are these incredibly easy to make on game day, but you can prep these ahead of time and freeze anytime between now and Sunday and not miss a beat. (Sorry.)
You will need:
1 pound sausage, casing removed
1 small to medium sized onion, shredded
1-2 teaspoons Louisiana-style hot sauce
1/2 tablespoon sweet paprika
1/2 tablespoon garlic powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil (optional)
1/2 teaspoon smoked paprika
1/ teaspoon ground cayenne powder
1 pound (two sheets) frozen puff pastry, thawed
Preheat oven to 375º.
In a large bowl, break up the sausage. Squeeze the excess water out of the shredded onion and add it to the sausage along with the hot sauce, paprika, garlic powder, dried oregano, dried basil, kosher salt, ground pepper and ground cayenne. Using your hands, work everything together until combined and then divide into four equal amounts of sausage mixture. Set aside to rest while you prepare the pastry.
Flour a cutting board or large bit of counter space and gently roll out both sheets of pastry into rectangles. Cut each sheet lengthwise so you have four rectangles of pastry dough. Take a quarter of the sausage mixture and evenly spread it down the center of one the puff pastry pieces. Wrap the sides of the pastry over the sausage to create a roll. Repeat with the remaining three pieces of pastry to create four rolls.
Using a pastry cutter or knife, slice each log into 1-inch to 1 1/2-inch sized pieces and place on a lined baking sheet. Beat the egg with 1 tablespoon water and brush each sausage roll with the glaze.
Bake at 375º for 20-30 minutes until golden brown and the meat is cooked. Serve hot out of the oven or refrigerate to serve cold.
You can make these sausage rolls ahead of time and freeze. Once you’ve cut the sausage rolls into bite-sized pieces, freeze on a baking sheet for thirty minutes and then transfer to a freezer safe bag or container. (Starting the freezing process separately helps prevent the sausage rolls from sticking together.) Glaze and bake directly from the freezer, adding about five additional minutes to the baking time.
Makes 36-40 sausage rolls.
I want more like this!
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