Have you ever been so busy torturing your husband with a glue gun that you just didn’t have time to prepare your dish for the neighborhood potluck? Well in such an occasion these are great to have in the freezer. (Confession, I didn’t actually try freezing these – but I bet they’d do ok).
These savory homemade sausages are fragrant and sweet from the fall flavors of apple, carmelized onion, sage and warm spices, and are wrapped in puff pastry, the harried housewife’s best friend. They’re fantastic with mustard, and were a hit with 50% of our household – 100% if you don’t count my picky husband and our two year old who thinks he’s a fruitarian.
Alison’s Emergency Sausage Rolls
Makes 40 rolls. You can easily half this recipe, or do what I did and make 20 rolls and just eat the leftover sausages by themselves for breakfasts
- 1 pound ground beef (pork or lamb would also work)
2-3 tablespoons flavorless oil, plus more for frying
- 1 large onion, chopped
- 2 cloves garlic, grated
- 1/2 Granny Smith apple, peeled and finely chopped
- 1 teaspoon garam masala, or mixture of spices such as cinnamon, cloves, allspice, cumin, black pepper, etc.
- 1 packed tablespoon sage, finely chopped
- 1 1/2 pieces bread, well toasted and crumbled into breadcrumbs
- salt to taste, I used a teaspoon and then another good pinch
- 4 sheets puff pastry, partially thawed
small amount flour for rolling
- 3-4 egg yolks, beaten
- kalonji/nigella/onion/black seeds or sesame seeds for sprinkling
Heat oil on medium high and fry onion until it is well caramelized completely golden, being careful not to burn. In a medium bowl, combine onion, garlic, apple, garam masala, sage, breadcrumbs and salt, then combine the mixture with the beef.
Heat a small amount of oil on medium high. Take palmfuls of the meat, roll and shaped into long sausage shapes. Fry in batches, rolling over after a minute or two, until they are browned on all sides and cooked through. Drain on a paper towel-lined plate.
At this point, preheat oven to 350°
On a floured board or counter, roll out the puff pastry. Slice each sheet lengthwise. In each half, line sausages down the length of it and roll it all up, placing on a cutting board seam-side down. Brush with egg yolk, sprinkle with seeds, and cut into 1 1/2 inch rolls (about 5 small rolls from the long roll). Place on prepared baking sheets about an inch apart and bake for 25 minutes until golden brown.
Serve warm with mustard.