Makes about 20 sausage rolls
- One “tube” of pork breakfast sausage (I use Jimmy Dean)
- One package of Pepperidge Farm Puff Pastry
- 1 Onion – finely chopped
- ½ cup unflavored breadcrumbs
- 1 ½ Tablespoon fresh parsley, finely chopped
- ½ teaspoon thyme, dried, crushed
- ¼ teaspoon each of ground sage, nutmeg, pepper and cloves
- ¼ cup Dijon mustard
- 1 egg, lightly beaten
- Coleman’s hot mustard powder
Preheat oven to 400 degrees. Lightly butter or grease a baking sheet.
Put the sausage and dry ingredients into a large mixing bowl.
Pour in half of the beaten egg and mix well.
Unfold the puff pastry sheets (roll out slightly if necessary) and cut into 1- inch wide strips.
Spread a bit of the Dijon mustard on each strip.
Place a one inch mound of sausage mixture in the middle of each strip of pastry.
Brush the edges of the pastry with the beaten egg and roll up the pastry into cylinders. Place the seam on the bottom of the roll.
Brush the pastry rolls with a bit of the egg mixture and place on the prepared baking sheet.
Bake the rolls for about 10 minutes at 400 degrees, then reduce the heat to 350 degrees and bake about 10-15 minutes more until the sausage rolls are golden brown.
Mix a desired amount of Coleman’s hot mustard powder with water in a small dish or cup and mix until smooth.
Serve with a tiny spreader alongside the sausage rolls for those who like it a bit hot!
These keep and re-warm well if they are leftover.
At our house they are generally eaten up while warm or snuck in before breakfast, straight out of the refrigerator.