Italian Sausage Rolls Recipes

ITALIAN SAUSAGE ROLLS

Steps:

• Preheat oven to 350 degrees F.
• Lay the puff pastry sheets out on a flat work surface. Split the sausage casings lengthwise and turn the mild sausage meat out onto 1 pastry sheet and the hot sausage meat out onto the other pastry sheet. Gently pat the meat out to fit the pastry sheets, being careful to leave a 1/2-inch strip bare on both long sides of each sheet. Top with 3 tablespoons of Romano and 5 basil leaves per sheet. Starting with 1 of the bare strips, roll the pastry tightly around the filling. The bare strip on the far end will stick to itself.
• Place the rolls in the freezer for at least 1 hour; they should be just frozen enough to make slicing easy. (The recipe can be made to this point 1 week in advance.) Slice the rolls into 1/2-inch pieces, place on baking sheets and place in the oven for 20 to 30 minutes, or until golden brown. Remove and let cool 5 minutes before serving.

ITALIAN SAUSAGE ROLLS

Steps:

• Lightly grease a large baking sheet.
• Combine the breadcrumbs and milk in a small bowl. Let stand until milk is absorbed, about 5 minute.
• Transfer to a food processor.
• Add the sausage, onion, 1 egg, garlic, and oregano; pulse until blended and season with salt and pepper.
• Unfold the pastry sheet on a floured work surface and roll out into a 12x10-inch rectangle.
• Cut the pastry crosswise into three 10x4-inch strips and brush each strip with the beaten egg.
• Spoon 1/3 of the sausage mixture in a narrow strip lengthwise down the center of each pastry strip.
• Fold the long sides in, covering the filling and overlapping slightly in the center.
• Press the seam down slightly to seal.
• Arrange rolls seam side down on the prepared baking sheet.
• Cover and chill until rolls are firm, and least 10 min and up to 1 hour.
• Preheat the oven to 425ºF while the rolls are chilling.
• Cut the firm rolls crosswise into 8 pieces.
• Separate pieces on the baking sheet and brush with some of the remaining beaten egg.
• Bake rolls until puffed and golden, about 20 minutes.
• Serve warm with marinara sauce.