Sausage Rolls

After I graduated from high school, my friend Lizzie and I took a month long Europe trip. We started and ended our trip in the UK - in Wales, specifically- and that is where I discovered my love for Tesco Sausage Rolls. These sausage rolls were delicious little bundles of joy made from flaky pastry and a perfectly seasoned sausage tucked inside. Needless to say, when I got back from Europe I needed to figure out how to make them on my own.

Ingredients:

• Frozen pastry dough; thawed

• 1 Lb of fresh pork breakfast sausage; de-cased

  • you can use whatever sausage you prefer, but the traditional English sausage rolls is made with pork breakfast sausage.

• 1 egg; scrambled for egg wash

• 3 tbsp spicy mustard (dijon)

Note: you can totally make your own sausage meat mixture or pastry dough, if you feel so inspired.

Preheat your oven to 350F and line your baking sheets with parchment paper.

On a clean work space, lay out your thawed pastry dough and cut out rectangles for as many sausage rolls you plan on making. You are going to want enough space on the dough to fold it over the meat once. (I made 4 rectangles out of my sheet of pastry dough, if that helps).

Lay your pastry dough rectangle in front of you with the short side facing you and brush one side with mustard.

Place sausage meat on top of the mustard and fold the extra (non-mustard brushed) pastry dough over the meat to create a pocket. With your fingers or a fork, press the edges of the pastry dough to seal the pocket.

Score the top of the sausage roll with a knife- this will allow the steam to escape from the pocket.

Brush each sausage roll with egg wash and bake for about 25- 30 minutes or until golden brown.