Hot honey sausage rolls

Hot honey sausage rolls

Puff Pastry

Ingredients

  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1 cup cold butter, grated
  • ¼ cup ice-cold water

Directions

  • Whisk the flour and salt together in a mixing bowl.
  • Using a cheese grater, grate the cold butter and gently mix it into the flour and salt mixture.
  • Make a well in the center of the bowl and pour in the ¼ cup ice-cold water. Do not overmix. Add 1 Tbsp of additional water if needed.
  • Cover with plastic wrap and let rest in the refrigerator for 20–30 minutes.
  • Lightly flour your work surface and gently roll the dough into a smooth rectangle. The length should be about three times the width. Keep edges straight and even.
  • Fold the bottom third of the dough up and over, then fold the top third down to create a “letter fold.”
  • Give the dough a quarter turn, roll out again, and fold into thirds once more. Cover with plastic wrap and chill for another 20–30 minutes.
  • Repeat these steps one more time (optional). Chill once more, then the dough is ready to roll out and use.

Ingredients

(Two variations to choose from)

Option 1

  • 1 lb OMR ground chorizo (slightly spicy)

Option 2

  • 1 lb OMR ground pork
  • 2 Tbsp maple syrup
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp garlic powder
  • ½ tsp thyme
  • ½ tsp smoked paprika

Then add (for either option):

  • ½ cup grated cheddar cheese
  • ½ cup breadcrumbs
  • 1 egg

Directions

  • In a large bowl, mix the pork (or chorizo) with all remaining ingredients until evenly combined.
  • Prepare an egg wash using one egg and 1 Tbsp milk. Whisk well and set aside.
  • Preheat the oven to 400°F (200°C).

Assemble the Sausage Rolls

  • Roll out the puff pastry on a lightly floured surface. Roll slightly to form a large rectangle. Cut the pastry in half lengthwise to create two long strips, then roll each strip into long rectangles about 5 inches wide.
  • Place the sausage mixture down the centre of each rectangle, running the full length of the pastry. Leave at least 1 inch of pastry on each side for sealing.
  • Brush one exposed edge with egg wash, then roll the pastry into a log, pressing gently to seal. Flip seam-side down so the egg wash holds it closed.
  • Cut into approximately 2-inch pieces and transfer to a parchment-lined baking sheet.
  • Brush the tops with egg wash and sprinkle with sesame seeds, if desired.
  • Bake for 18–20 minutes, or until the pastry is puffed and golden brown and the sausage is cooked through.
  • Let cool slightly before serving. Drizzle with hot honey and serve warm.

ENJOY!

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