Italian Sausage Rolls in Parmesan Pastry

Posted on Jun 21 2014 - 11:33am by Barry C. Parsons
Italian Sausage Rolls in Parmesan Pastry

Italian Sausage Rolls in Parmesan Pastry

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.

Italian Sausage Rolls in Parmesan Pastry

Italian Sausage Rolls in Parmesan Pastry

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.

Italian Sausage Rolls in Parmesan Pastry
 
Prep time
Cook time
Total time
 
An ideal appetizer course or as perfect party food, these fantastic sausage rolls feature a buttery sour cream and Parmesan cheese pastry that's just irresistible.
Author:
Recipe type: Appetizer/Hors d'Oeuvres
Cuisine: Italian Inspired
Serves: About 2 dozen small sausage rolls.
Ingredients
  • 1 ½ pounds good quality Italian sausage links, casings removed
For the Sour Cream Pastry
  • 2½ cups flour
  • ⅓ cup grated Parmesan cheese
  • 1 cup very cold butter cut in cubes
  • ½ cup sour cream
For the egg wash
  • 1 egg
  • 2 tbsp water
Instructions
  1. 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.
To make the pastry
  1. Stir together the flour and Parmesan cheese.
  2. 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.
  3. 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.
To prepare the sausage rolls
  1. 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.
  2. Using scissors, carefully remove the casing from each sausage and place it on the dough.
  3. 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.
  4. 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.
  5. Serve with your favorite marinara sauce as a dip.

12 Comments so far. Feel free to join this conversation.

  1. Cathy June 21, 2014 at 1:14 pm - Reply

    Looks yummy!! Can’t swift to make these!!! Just wondering if you have a recipe for the sauce, I would rather make a homemade sauce then buying off the shelf?

  2. Gail June 21, 2014 at 11:27 pm - Reply

    Could I freeze these and, if so, prior to baking?
    Would be great to serve at the cottage.

    • Barry C. Parsons June 23, 2014 at 9:06 am - Reply

      I’d say so. I’d let them thaw in the fridge so that the pastry stays cold and will bake up flaky.

  3. Jill July 4, 2014 at 12:21 pm - Reply

    These sound yummy. Just wondering tho, are these made with smoked sausages? I was thinking uncooked sausages would melt out of the pastry if removed from the casing.
    Thanks, can’t wait to try.

    • Barry C. Parsons July 6, 2014 at 11:05 am - Reply

      They re made with raw sausage meat that has the casings removed. I’ve never had a problem with it. They are fantastic sausage rolls. Wish I had some right now.

  4. Erwin July 11, 2014 at 4:01 pm - Reply

    Can these be prepared the day beforehand and then cooked the next day???

    • Barry C. Parsons July 11, 2014 at 4:39 pm - Reply

      Yes that should be perfectly fine. Pastry always bakes better when it is well chilled anyway.

  5. CAT November 7, 2014 at 3:21 pm - Reply

    I MADE THESE AND THE TOPS WERE FLAKEY, THE INSIDES COOKS, BUT THE BOTTOMS DID NOT CRISP AND WERE A SMIDGE SOGGY. THEN I TRIED TO FLIP THEM AND BAKE A LITTLE AND THEY FELL A LITTLE APART, BUT WERE DELISH. I WANT TO MAKE THEM SOON, BUT HOW CAN I CRISP THE BOTTOMS? THANKS

    • Barry C. Parsons November 18, 2014 at 3:40 pm - Reply

      That’s never happened to me. Make sure they are rolled tightly. The pan you used may not be carrying the heat well enough. Did you use a convection oven. Mine are Absolutely never soggy on the bottom. Quite the opposite actually, I always watch them so that the bottoms don’t brown too much.

  6. Jean Vallis December 31, 2015 at 1:01 am - Reply

    Can I use store purchased – pre cooked sausage that is frozen and thaw.. If yes, would this affect the cooking time or does the pastry. Some of the raw italian sausages also have more grease/liquid in them than others – would that cause soggy pastry?

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