Picnic Sausage Roll
Perfect for outdoor gatherings or a quick on-the-go snack, these Picnic Sausage Rolls deliver a delightful balance of flaky puff pastry and savory sausage filling. Featuring seasoned sausage meat mixed with breadcrumbs, fragrant garlic, finely chopped onion, fresh parsley, and a touch of paprika, these golden bites are bursting with flavor in every bite. The recipe comes together effortlessly with minimal prep time, making it an ideal choice for busy cooks. Rolled and baked to perfection, the puff pastry achieves a beautiful golden hue, thanks to a glistening egg wash. Whether enjoyed warm or at room temperature, these sausage rolls are a crowd-pleasing addition to any picnic basket or party platter. Plus, they’re easy to transport and can be prepped in advance, ensuring a stress-free and delicious experience.
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Recipe Information
Ingredients
- 500 grams Puff pastry sheet
- 400 grams Sausage meat
- 50 grams Breadcrumbs
- 1 large Egg
- 15 milliliters Milk
- 1 small (finely chopped) Onion
- 1 minced Garlic clove
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
Instructions
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large bowl, combine sausage meat, breadcrumbs, chopped onion, minced garlic, parsley, salt, pepper, and paprika. Mix thoroughly with clean hands or a fork until well integrated.
Lightly flour a clean surface and roll out the puff pastry into a large rectangle, roughly 30cm x 40cm.
Cut the pastry in half lengthwise, creating two long strips.
Divide the sausage mixture into two equal portions and shape each into a long log, approximately the same length as the pastry strips.
Place each sausage log along one long edge of the pastry strips.
In a small bowl, beat the egg with the milk to create an egg wash.
Brush the exposed edges of the pastry with the egg wash, then carefully roll the pastry over the sausage meat, sealing the edges firmly.
Use a sharp knife to slice each roll into 6 evenly sized pieces. For decorative effect, make small cuts or patterns on top of the pastry.
Place the rolls seam-side down on the prepared baking sheet, spacing them slightly apart.
Brush the tops of the sausage rolls with the remaining egg wash for a golden finish.
Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown, and the sausage is cooked through.
Remove from the oven and let cool on a wire rack for 10 minutes before serving.
Pack into an airtight container or wrap in foil for your picnic outing.
Nutrition Facts
Calories |
4324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 306.6 g | 393% | |
| Saturated Fat | 87.4 g | 437% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 8818 mg | 383% | |
| Total Carbohydrate | 290.1 g | 105% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 19.8 g | ||
| Protein | 101.0 g | 202% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 217 mg | 17% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 1842 mg | 39% | |
*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.
