Prep time: 15 minutes | Cook time: 12 minutes | Serves 12

Ingredients : 

1 pound bulk breakfast sausage
½ cup finely chopped onion (about ½ medium onion)
1 garlic clove, minced or pressed
½ teaspoon dried sage (optional)
¼ teaspoon cayenne pepper
½ teaspoon dried mustard
1 large egg, beaten lightly
½ cup fresh bread crumbs
2 sheets (1 package) frozen puff pastry, thawed
All-purpose flour, for dusting

Directions : 

1. In a medium bowl, break up the sausage. Add the onion, garlic, sage (if using), cayenne, mustard, egg, and bread crumbs. Mix to combine. Divide the sausage mixture in half and tightly wrap each half in plastic wrap. Refrigerate for 5 to 10 minutes.
2. Lay out one of the pastry sheets on a lightly floured cutting board. Using a rolling pin, lightly roll out the pastry to smooth out the dough. Take out one of the sausage packages and form the sausage into a long roll (it’s easiest to do this while the sausage is in the plastic wrap). Remove the plastic wrap and place the sausage on top of the puff pastry about 1 inch from one of the long edges. Roll the pastry around the sausage and pinch the edges of the dough together to seal. Repeat with the other pastry sheet and sausage. Slice the logs into lengths about 1½ inches long. (If you have the time, freeze the logs for 10 minutes or so before slicing; it’s much easier to slice.) Place the sausage rolls on the sheet pan, cut-side down.
3. Select AIR ROAST, set temperature to 350°F, and set time to 15 minutes. Select START/PAUSE to begin preheating.
4. Once the unit has preheated, slide the pan into the oven.
5. After 7 or 8 minutes, rotate the pan 180 degrees and continue cooking.
6. When cooking is complete, the rolls will be golden brown and sizzling. Remove the pan from the oven and let cool for 5 minutes or so. If you like, serve them with honey mustard for dipping.

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