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Sausage Rolls

We find that when we serve these, the dinner table is mute with contentment! A standard in British cookery, sausage rolls are served at picnics, drinks parties, by the seaside, and for many a casual supper. Many variations exist, however, we are purists on this subject, and we simply find these the best! The secret is adding garlic-infused water to the sausage, which makes the rolls quite moist and flavorful. Serve with your favorite ketchup or mustard, if you like — however, we are opinionated here as well, and we think it MUST be English Mustard Sauce!

Sausage Rolls

1 small clove garlic
handful of parsley, chopped
1 lb. pork sausages (we used bangers)
13 or 14 oz. package frozen puff pastry, thawed
1 beaten egg

Heat the oven to 400°F. Crush the garlic with a little salt using a mortar and pestle or the flat of your knife on the cutting board. Mix together with the parsley and stir in 1/4 cup of water. Place the sausage meat in the food processor (if using sausages, peel away the skins), pulse to chop, then add the garlic and parsley water. Season with pepper and pulse to mix.

Unroll the pastry onto a board and cut in half lengthwise. Spread the sausage down one long side of each piece and brush the other long side with the beaten egg. Roll up tightly from the sausage side and push gently to seal. Cut each roll into three equal pieces. Repeat with the other half of the puff pastry. Place rolls on a parchment-lined baking sheet and brush with the remaining egg wash. Place in the oven and bake for 25-35 minutes, or until puffed and golden and the sausage is cooked through.

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