Sausage Rolls in Sour Cream Pastry
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Sausage Rolls in Sour Cream Pastry. Use your favourite sausage with this incredible rich pastry to make the best, flakiest little sausage rolls you'll ever try.
Here's one from our almost 20 year old recipe archive. Originally published March 2008.
I can't tell you how many times I've made these scrumptious sausage rolls. The easy to make buttery tasting, flakey pastry is so perfect with the savoury flavour of practically any favourite sausage.
It's the perfect thing for any gathering of friends at the Holidays or as finger food at practically any party.
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Sausage Rolls in Sour Cream Pastry
Sausage Rolls in Sour Cream Pastry - Use your favourite sausage with this incredible rich pastry to make the best, flakiest little sausage rolls you'll ever try. Perfect party food.
Ingredients
- 1 ½ pounds good quality sausage links, casings removed. I like Cumberland for a good English Pub version..
- 2 ½ cups flour
- 1 cup butter
- ½ cup sour cream
- 1 egg
Instructions
- 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
- Cut butter into the flour 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 BBQ or marinara sauce as a dip.
Nutrition Information
Yield
24Serving Size
1 gramsAmount Per Serving Calories 162Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 48mgSodium 85mgCarbohydrates 10gFiber 0gSugar 0gProtein 8g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
If I made your homemade sausage and carefully rolled the meat into small cylinders, partially freeze the cylinders, then roll in larger pastry rectangles, then cut into bite size sausage rolls, could these be frozen for future "game day" appetizers? If so, would you freeze these before or after cooking them?
Could Greek yogurt replace the sour cream? I have some on hand I need to use up.
another comment the recipe first says 1 1/2 lbs lean ground pork, then further down under Notes it says 1 1/2 lbs of sausage links ??? I am hoping the ground pork will work because that is what I have started. Please clarify Thanks Barry,