Big Sausage Rolls for Picnics Lunch
Elevate your picnic game with these irresistible Big Sausage Rolls for Picnics Lunch, a recipe designed to impress with its robust flavors and flaky, golden crust. Packed with a savory sausage filling made from seasoned pork, breadcrumbs, fresh parsley, onion, and a hint of Dijon mustard, these rolls are a celebration of comfort food done right. Wrapped in buttery puff pastry and brushed with egg for an extra-glossy finish, they bake into perfection in just 25 minutes. Easy to make and conveniently portable, these sausage rolls are perfect for picnics, lunch boxes, or casual gatherings. Serve them warm or at room temperature—either way, they’re guaranteed to be a crowd-pleaser.
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Recipe Information
Ingredients
- 500 g Pork sausages
- 50 g Breadcrumbs
- 2 tbsp Fresh parsley
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 1 tbsp Dijon mustard
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 Puff pastry sheets
- 1 Egg, beaten
- 2 tbsp Flour (for dusting)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Remove the skins from the pork sausages and place the sausage meat in a large mixing bowl.
Add the breadcrumbs, chopped parsley, onion, minced garlic, Dijon mustard, salt, and black pepper to the bowl. Mix thoroughly until all the ingredients are well-combined.
Lightly dust your work surface with flour. Roll out the puff pastry sheets slightly, if needed, to ensure an even thickness.
Cut each pastry sheet in half lengthwise, giving you four strips of pastry in total.
Divide the sausage mixture into four equal portions. Shape each portion into a long sausage and place it along the center of each strip of pastry.
Brush one long edge of each pastry strip with beaten egg, then fold the pastry over the sausage filling to enclose it. Press the edges firmly to seal, and trim off any excess pastry if necessary.
Use a sharp knife to cut each long roll into three evenly sized pieces, creating 12 sausage rolls in total. Place them seam-side down on the prepared baking sheet.
Brush the tops of the sausage rolls with the remaining beaten egg for a golden, glossy finish.
Using the tip of a knife, make 2-3 small slashes on top of each sausage roll to allow steam to escape during baking.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed, and the sausage filling is cooked through.
Allow the sausage rolls to cool slightly before serving. These are delicious warm or at room temperature, perfect for picnics!
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1156 mg | 50% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.7 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 279 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
