Everything Bagel Chicken Sausage Rolls | Recipeish | Gustus Vitae

by Frankie Scanlon
  • Yield: Around 35 mini rolls.
  • Time Estimate: 1 hour, including 20 minutes unattended.
  • Storage Notes: These can be frozen for up to 3 months, then reheated in the oven.
  • Difficulty: Easy.

Sausage rolls are a long-time U.K. classic, and we think it's high time the U.S. got in on some of this goodness. Flaky, buttery puff pastry wrapped around juicy sausage - what's not to like? 

Ingredients

    Directions

    • Rough chop chicken and pork fat, deboning if necessary, and place the meat grinder (if you're using one) in the freezer for at least 1 hour before grinding.
    • 30 minutes before grinding, put chopped chicken & pork in the freezer to cool further.
    • Peel and mince garlic and onion, and sautée along with oil for around 10 minutes, then reserve.
    • Grind meat, then mix in 4 beaten eggs, All Season Truffle Rub, Taste of Bordeaux, Taste of Provence, and reserved onion and garlic. Combine thoroughly and make sure seasonings are fully and evenly distributed.
    • Lightly dust your work surface, and lay out pasty sheets one at a time. Use a rolling pin to thin and extend lengthwise - you're looking to add another 15-20% in length.
    • Form a column of sausage mix down the center of the pastry, from end to end and around 1 1/2" high, with 1 1/2" inches of uncovered pasty on either side.
    • Beat 2 eggs in a shallow bowl, and paint wash on exposed pastry.  Fold one half over, paint with wash, and fold the other side over, again washing. Don't worry about sealing firmly: the generous amount of sausage filling will split open the top of the pastry as it bakes.
    • Preheat oven to 400F, and lightly grease 2 large baking trays.
    • Repeat process with remaining sausage mix and pastry.
    • Give all the rolls a final paint with the egg wash, then generously sprinkle with Everything Brooklyn Bagel Seasoning.
    • Slice rolls into 2"ish sections, and arrange on baking trays.
    • Pop in the preheated oven for 20-25 minutes, or until well browned.
    • Remove and rest on cooling racks for 10 minutes.
    • Serve with a generous dollop of ketchup or BBQ sauce, and devour.
    • P.S. These keep very well frozen, and are a great last minute appetizer/snack to bring out. Just freeze the batch in small baggies with 8-10 rolls a piece, and when you're in a pinch, simply reheat in the oven for 10-15 minutes.
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