Building a Better Sausage Roll One Bite at a Time

I used to work for a caterer back in the 80�s, and sausage rolls were one of our signature appetizers. I loved them, the guests loved them, and so it never occurred to me that there was another, vastly superior, way to make them.

We used to bake the rolls first, and then cut them into bite-sized pieces, but years later I tried doing the reverse, and was stunned by how much better they were. The biggest challenge with sausage rolls, is avoiding undercooked dough, which is significantly easier when you bake the bite-size pieces, instead of the larger logs.

This method does take more work, but not that much more, and the crispier results more than make it worthwhile. Above and beyond the cut then bake method, the other way to make a better sausage roll, is to make your own sausage filling, as we�ve done here.

If time is tight, go ahead and just take some prepared sausage out of the casings,  and use that, but by making your own, not only do you get to season it anyway you want,  but you also know exactly what you�re eating,  which is not necessarily the case with store-bought sausage. Either way, whether for an indoor party, or outdoor picnic, I really hope you give these a try soon. Enjoy!

Ingredients for 16 Sausage Rolls:

1 pound ground pork

2 tablespoons finely minced onion

1 clove crushed garlic

1 1/4 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground coriander

1/8 teaspoon cayenne

1/8 teaspoon freshly grated nutmeg

1/4 teaspoon dried thyme

1 tablespoon minced fresh sage

1 tablespoon dry bread crumbs

1 sheet prepared puff pastry (I used Pepperidge Farm�s brand, which is probably the one you�ll find in the market)

1 large egg beaten with a teaspoon of water

sesame seeds to garnish