Can I really call these sausage rolls if there isn’t any actual sausage in them? It’s almost like I’m lying, but what else can I call these meaty rolls wrapped in puff pastry and baked till perfection? It’s really the best way to describe them.
When I think of sausage rolls I immediately think of smothering them in mustard and devouring them on a hot, sunny, spring day. Call me old fashioned, but nothing goes better with sausage rolls than plain ol’ French’s mustard. I’m sure dipping them in some sort of fancy aioli/dijon/spicy/mayo dip would be good too, but give me a choice and I’ll choose French’s without question. Sometimes simple really is best.
That may be my fault in being a food blogger: I really do like simple, in either the ingredient list or the preparation. There are so many blogs and recipes out there that combine crazy ingredients and make crazy contraptions which – don’t get me wrong – are amazing, but I’m more of a simple, classic, comfort food kind of gal. Why mess with a good thing? Like shepherds pie. And casseroles. Classics are classics because they’re, well, you know.
That said, though, I’m sure I’ll occasionally post a fancy recipe or two. Buuuuut in the meantime I’ll take my comfort food and cozy up on the couch with some wine and Netflix, thank you very much.
You can make these in rectangle logs or bite-sized rolls. If you’re having a party the bite-sized ones are always a hit! I’m not sure when football season is (me and sports? Not a thing) but these would be perfect!
I used this Tenderflake puff pastry. It was just the right amount for the amount of filling I had and they puffed up perfectly. These are best fresh out of the oven but leftovers are yummy to snack on too!
|Chicken & Bacon Sausage Rolls|| |
- 12 slices of bacon
- 500g ground chicken
- ½ onion, diced
- 5 cloves garlic, minced
- ⅓ cup parsley, chopped
- 2 Tbsp chives, chopped
- 1 cup bread crumbs
- 397g puff pastry (Tenderflake, 2 pack)
- 1 egg, whisked
- Preheat oven to 350°. Line a baking sheet with aluminum foil and place a wire rack on top. Place bacon strips on wire rack and back for 15-20 minutes until bacon is crispy. Let cool, then chop into tiny pieces. Increase oven temp to 425°.
- In the bowl of a stand mixer, combine bacon, chicken, onion, garlic, parsley, chives and breadcrumbs. Mix until thoroughly combined.
- Roll out first batch of puff pastry into a 12x9 rectangle, then cut into three equal parts of 4x9. Baste with egg.
- Using your hands, shape the chicken mixture into tubes and place on puff pastry. Baste an edge of the pastry with egg, then roll so pastry covers the chicken mixture. Cut into desired size and place on a parchment-lined baking sheet. Repeat for the rest of the puff pastry.
- Bake for 30-40 minutes until puff pastry is puffed and golden, and chicken is cooked through.