Sausage Rolls

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1½ pounds very lean Italian sausage links
Sour Cream Pastry
1¾ cups flour
1 cup very cold butter cut in cubes
½ cup sour cream
Egg Wash
1 egg
2 tbsp water


Makes about 2 dozen
Cut butter into the flour and salt with a food processor or pastry blender until mixture resembles a coarse meal. Small pea size pieces of butter should still be visible in the mix. Stir in the sour cream to form a dough. Separate dough in 2 portions wrap in plastic wrap and let rest in the fridge for about 20 minutes to rest.
Roll each portion of the rested dough into a long rectangle the same width as the sausage links and between 1/8 and 1/4 inch thick. Using scissors, carefully remove the casing from each sausage and place it on the dough. Roll the sausage in the pastry, cutting the pastry rectangle in a straight line when the sausage is completely surrounded with pastry and slightly overlaps. Egg wash the edges of the dough where they meet. Press well to seal. Egg wash the tops of the sausage rolls if desired. Cut into individual pieces and place on a baking sheet. Chill for 20 minutes in the fridge.

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