Sausage Rolls: A Safe Subject and a Delicious Treat

Sometimes I get all fired up about something and feel the need to write it out. Often, I don't publish those drafts into this blog. I'll sit on them for a few days and think about them, and then see if I feel the same way about the issue a few days later and if I feel it strongly enough to publish my thoughts.

Today is not the day I'm publishing something like that. I currently have three drafts sitting in my list. I probably won't publish any of them.

To completely change the subject, then, let's talk about sausage rolls. That's safe.

Oh, and by the way, I've now lost fourteen pounds and husband has lost ten pounds doing keto, with a few instances of eating more carbs than is strictly allowed, but which brings some joy and delight into our days--not that eating keto is difficult or hard to do. I'm now losing weight more slowly, anyway, after the initial quick weight loss: about one or two pounds a week, which is healthy and sustainable.

What is a Sausage Roll?

I first encountered sausage rolls in England. They seemed to be a savory staple at parties, along with chicken drumsticks. Every time I went to a party, there was the inevitable platter of sausage rolls alongside the inevitable platter of chicken drumsticks, and then all the sweet things, like gateau and Battenburg cake. I looked forward to those parties.

Sausage rolls are simple: sausage logs rolled in puff pastry, brushed with beaten egg, and then baked to a golden brown and served hot. They're a nice snack to eat out of hand or a nice addition to a meal, if you add chips (fries), some malt vinegar to sprinkle on top, and a Dandelion & Burdock soda.

Husband often gets a hankering for sausage rolls, and as they are exceedingly simple to make, I like to indulge the hankering on occasion. No, they're not keto, but everyone needs a little puff pastry in their lives once in a while.

How to Make Sausage Rolls

Serves 4 to 6

1 lb bulk sage-flavored sausage (not in links); I usually use the Jimmy Dean brand.
1 package frozen puff pastry
1 egg, beaten

1. Preheat the oven to 350 deg. F.

2. Thaw a package of puff pastry until it can be unfolded without breaking, about 40 minutes to an hour.

3. Unfold one rectangle of puff pastry onto a lightly floured surface and use a rolling pin to flatten the pastry a little in both directions. You don't have to go overboard, and you don't want to make the pastry so thin you can see through it. A few passes in each direction should do it.

4. Squeeze out some sausage from the package and shape it into a log about the circumference of your big toe, though I don't recommend putting your bare foot up on the counter to compare. Place the log about 1 1/2" away from the edge of one of the shorter sides of the rectangle. Shape the sausage log so that it stretches from one end of the dough to the other, wetting your fingers with water if necessary to facilitate shaping.

5. Stretch the dough over the log of sausage and use a little water and your finger to moisten the dough on the other side of the log. Press the dough onto itself to create a roll.

6. Use a sharp knife to slice the long roll off from the rest of the sheet of pastry and then crimp the moistened edge of the roll with a fork to seal.

7. Slice the long roll into four shorter rolls and place them on a parchment-lined cookie sheet.

8. Repeat the process with more sausage and the rest of the dough until you have used all the sausage.

9. Brush the tops of the sausage rolls with a little beaten egg.

10. Bake the sausage rolls for 15-20 minutes, or until sausage is cooked through and the top of the pastry is golden brown. Let cool slightly.

11. Serve warm with malt vinegar, fries, and something carbonated to drink.

There! Now don't you feel a little more English? Pinkies out!