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Sausage rolls, fresh out of the oven
Kimberly Grauzer

Breakfast Sausage Rolls

Easy sausage rolls wrapped in puff pastry with a touch of Dijon mustard.
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Ingredients Method Notes

Ingredients
  

  • 1 pound bulk breakfast sausage remove casing if using sausage links
  • 1 sheet puff pastry fully defrosted if you bought the frozen kind
  • 1 to 2 teaspoons Dijon mustard or whatever type of mustard you like
  • 1 egg beaten
  • a little bit flour for dusting
  • sesame seeds or "everything bagel" seasoning optional

Method
 

  1. Preheat oven to 400 degrees.
  2. Unfold pastry on a lightly floured surface. Roll to smooth folds and stretch by an inch or two. Cut lengthwise in half with a sharp knife or pizza cutter.
  3. Divide the pound of sausage into two equal portions.
  4. Brush one pastry portion with a small amount of mustard, just a teaspoon or two.
  5. Shape one sausage portion into a long log; place lengthwise on pastry. Brush the long edges with beaten egg, wrap around sausage, and seal with a fork or fingers.
  6. Cut into two inch pieces; place seam side down on a parchment- or silicone-lined sheet. Repeat with remaining pastry and sausage.
  7. If desired, sprinkle with sesame seeds or “everything bagel” seasoning after brushing with beaten egg, before baking.
  8. Brush tops with beaten egg; bake approximately 25 minutes.
  9. Rest for 2 to 3 minutes before eating. Serve hot or at room temperature.

Notes

I usually make these with ordinary mild breakfast sausage, but you can use spicy sausage or Italian sausage as well.
Don’t use too much mustard! It will make the inside of the dough soggy. It only takes a thin spread to give the rolls a little flavor. If you don’t like mustard, these will still taste great without.