Italian Sausage Rolls

By Sugar Salt Magic · 60 min

Ingredients

Instructions

1. Preheat the oven to 200°C (395°F), fan-forced 180°C. Line one or two baking sheets with baking paper.
2. Split the sausage skins with a sharp knife, then peel off and discard the skins.
3. In a bowl, combine the sausage meat, grated zucchini, grated onion, finely chopped sun-dried tomatoes, breadcrumbs, dried basil and salt. Mix well until fully combined.
4. Lay one puff pastry sheet on a board and keep the rest in the fridge. Roll a large scoop of the mixture (about 1/3 cup) lightly in flour, then shape it into an even log on the pastry, placed 1 cm from the near edge and the side edge.
5. Brush water along the near edge and side edges of the pastry. Fold the pastry over the meat, keep it tight, and press the join firmly on the far side to make a flat seam. Cut away the rest of the sheet, then press along the joins with a fork to seal and trim the edges neatly.
6. Cut the log into 5 pieces and make 2 small vent cuts in the top of each. Place them on the baking sheet and repeat with the remaining pastry and mixture.
7. Brush the rolls with the egg yolk wash, then sprinkle with the fennel seeds, black sesame seeds and sea salt flakes.
8. Freezing option: freeze them on a tray, then move to a bag or container. Otherwise, bake for 20 to 25 minutes, until golden brown and crisp. Cool a couple of minutes before eating.

Summarized from Sugar Salt Magic's video. Watch it for the details.