Recipe by SUSIE-Q
"My Mom discovered this sausage roll recipe years ago and it has been passed around many, many times. A sausage mixture is baked into a puff pastry roll and served as little appetizer bites."
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ground pork sausage
onion, finely chopped
celery, finely chopped
chopped fresh parsley
ground black pepper to taste
1/2 (17.5 ounce) package
frozen puff pastry, thawed
Tried it and loved it! Could serve with a side salad for a complete meal. Excellent job!
I had several problems with this recipe. One half of a 17.5 oz. pkg. of puff pastry IS one 8x12 sheet, at least in the Pepperidge Farm variety. So the recipe should actually call for 1 pkg., not 1/2 pkg if there is supposed to be enough filling for two rolls. (Good thing I tried this out before my party, as I had already committed the other sheet of pastry to a baked Brie!)
Because of the concerns about greasiness mentioned in a previous review, I baked my pinwheels on a cookie rack placed on my baking tray so they might drain a little during baking, which seemed to help. They definitely benefit from draining on paper towels after baking, and also from the ginger apricot dipping sauce I made to with them.
And 300 degrees for 20 minutes? No way - try 375 for 25 minutes instead. (The recipes that came w/ the puff pastry all called for 375-400, anyway.)
These pinwheels came out about 3 inches in diameter (quite a bit larger than "appetizer bites"), and that was starting with the longer edge when they were rolled up. They would have been even larger had I started rolling at the short edge. The puff pastry in the center of the pinwheels was a bit soggy, too. Next time, I will cut the 8x12 down to 6x8.
(It wouldn't hurt to reduce the amount of sausage to 12 oz. either, which is the most convenient size pkg. available.)
I was disappointed in this recipe. It took much longer to brown that I had thought and they were so greasy... maybe it was the brand of sausage I used, but I don't think I'll be making this again anytime soon.
I enjoyed the taste and they are easy to make. I used 1/2 an onion and added some dried sage. The only thing I was not happy about was the pastry didn't puff in the oven, it was a bit heavy. I think I might try to refrigerator the sliced rolls before I cook them, maybe if the butter in the pastry is cool it will puff better.
This recipe is so easy and impressive. I've made it numerous times and always get asked for the recipe. delicious. I made it the first time using parsley, but tried sage the next time. I have to admit the sage was a personal preference and we liked it better.
This was delicious!
Just a big mess....and not very tasty either!
I would suggest cooking the sausage and onion, draining it and blotting with paper towels before putting it on the pastry. Will cut down on all that grease and sauteed onion has a better flavor. And yes, 375 would be a good bake temp.I also added some cheese
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 156
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