My sister was visiting from Alberta last week with her two boys and was coming for dinner so I decided an appetizer was in order for the occasion and these Italian sausage rolls were just the ticket. I have been working on some new sausage recipes; it has become a bit of an obsession of mine lately, especially with the summer weather allowing me to use the backyard smoker. You know you’re a little obsessed when you find yourself online at 6AM on a Saturday morning, ordering natural salted hog casings in preparation for making lots of smoked sausage for summer cookouts. Do you think that casings sufficient for 100 pounds of sausage will be enough? 🙂
…but I digress, back to dinner with my baby Sis. Since I was already working on my Italian sausage experiments, I decided to try an idea that I’ve had for a while to add Parmesan cheese to my favorite flaky pastry for sausage rolls. I just love sausage rolls and I always make a sour cream pastry to surround really good quality sausage. The sour cream really does add a particularly delicious depth of flavor to the buttery pastry that everyone who tries it absolutely loves.
I have to say that that these were the best sausage rolls that I have ever tried. They were just that delicious. I served a very simple marinara sauce with them, made with my favorite canned San Marzano tomatoes, as a dip which proved to be the perfect compliment to the rich sausage rolls. A couple of these make a great plated appetizer course or just serve them as scrumptious finger food at your next party. The compliments are virtually guaranteed.
Stay tuned to Rock Recipes in a couple of weeks for my homemade Italian sausage recipe when those natural sausage casings arrive in the mail. They are impossible to find in this town. I’ve got a great Chipotle Thyme Smoked Sausage recipe coming up very soon too. Told ya I was a little obsessed.
- 1 ½ pounds good quality Italian sausage links, casings removed
- 2½ cups flour
- ⅓ cup grated Parmesan cheese
- 1 cup very cold butter cut in cubes
- ½ cup sour cream
- 1 egg
- 2 tbsp water
- Be sure the sausages are very well chilled, it will make them easier to handle and roll. I like to put them in the freezer for a half hour or so before removing the casings and rolling them in the pastry.
- Stir together the flour and Parmesan cheese.
- Cut butter into the flour and Parmesan 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 ⅛ and ¼ 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.
- Bake at 375 degrees F for about 20-25 minutes until evenly golden brown and the internal temperature reaches 175 degrees F on a meat thermometer.
- Serve with your favorite marinara sauce as a dip.