- 1 medium onion, finely chopped
- 2 tablespoons minced fresh chives or 2 teaspoons dried chives
- 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon paprika, divided
- 1-1/4 pounds bulk pork sausage
- 1 package (17.3 ounces) frozen puff pastry, thawed
- Preheat oven to 350°. Combine first six ingredients and 3/4 teaspoon paprika. Add sausage; mix lightly but thoroughly.
- On a lightly floured surface, roll each pastry sheet into an 11x10-1/2-in. rectangle. Cut lengthwise into three strips. Spread 1/2 cup sausage mixture lengthwise down the center of each strip. Fold over sides, pinching edges to seal. Cut each log into six pieces.
- Place on a rack in a 15x10x1-in. pan, seam side down. Sprinkle with remaining paprika. Bake until golden brown and sausage is no longer pink, 20-25 minutes. Yield: 3 dozen.
Reviews forAussie Sausage Rolls
My Review
Average Rating
"BIKENUT - In reading your review it sounds like you put these rolls on a baking sheet, which would account for the "grease soaked" rolls. When putting them on a rack over a baking sheet, the grease drops down on to the baking sheet and allows for the rolls to crisp up all around. My family and friends loved these. For my second round I added some chopped mushrooms that i saut?ed in butter and garlic, very good this way!"
"These were so good! Halved it for just the two of us and turned out well. Was surprised they were more oily but that might be the sausage. And yes...we enjoyed them with the "tomato sauce"."
"These were good, although a little difficult to pinch edges."
"Made these for the Super Bowl and was very disappointed. Followed the recipe to a T even though I couldn't understand adding to the sausage (except for the onions) as it already has spices in it. Baked them at least 10 min more than called for but they came out not flaky and they were a bit grease soaked. They were quite tasty. Did I do something wrong or was this the goal?"
"These are like the Dutch "pig-in-the-blankets" that I grew up loving. Some folks here in the Holland / Zeeland area of west Michigan use the puff pastry, but most use a pie crust type of dough. We eat them topped with a healthy drizzle of ketchup. I know that the ketchup must sound strange, but I urge you to give it a try."
"I want to thank Melissa Landon. I've been making these for about 3 years. I actually use 2 pounds bulk sausages one hot and one sage. While moving I couldn't find my spices and grabbed a box of herb stuffing. I know sounds weird, but It turned out fantastic. We also love garlic so I combine powdered garlic & a little butter and brush the tops. Over the years I have added breadcrumbs, drained canned basil oregano tomatoes and shredded cheese, even celery to the meat sometimes. It is a Very Versatile recipe, don't be afraid to experiment. People fight over the leftovers and I never have tossed any away."
"This is the very first recipe I ever made using puff pastry. I turned out fantastic and is now one of my go to apps! I highly recommend it."
"was a hit with the men in my family-next time I will add shredded cheese."
"My family has requested these at Christmas for the past 7 or 8 years. They are a big hit. The first year I made them, I accidentally used cayenne pepper instead of paprika. A delicious mistake! I now make half of them spicy and half not."
"I made these for my BBQ on Sunday and they were a big hit with everyone. These are simple and delicious."
