Braided Sausage Roll
Hostess: Could you bring an appetizer?
Me: Sure! I’ll bring my braided sausage roll.
Hostess: Wow! Braided? Sounds fancy.
Me (thinking to myself): Muahaha, if she only knew how easy it is…
This braided sausage roll the ultimate item you can bring to or serve at a party – something that looks very impressive, but is really not to difficult to put together. It is another one of my favorites from the holidays, as there are many parties to attend and people to impress. If the pictures aren’t enough to make you want to whip out the pastry roller, you’ll be happy to know the filling is delicious too! It’s almost sweet with apple and cheddar to balance out the mild spiciness of the sausage and the sage is earthy and screams of winter. I go packaged on the puff pastry, obviously (I am not a miracle worker) and it all comes together a little bit crispy and a little bit melt in your mouth.
You’ll have to give this a try – and experiment with fillings too. I have provided some pictures with tips and tricks, to make it easy for you to impress your next guests.
Braided Sausage Roll:
- 1 lb mild italian sausage
- 1 medium onion, finely chopped
- 1 garlic clove
- 1 3/4 cups apple peeled and grated, about 2 smallish apples, lightly squeeze out excess juice
- 3/4 cup cheddar cheese
- 2 tsp sage
- 1 tsp cumin
- salt and pepper to taste
- 1 package puff pastry (2 sheets)
- egg wash (1 beaten egg + some milk)
– Heat some oil in a pan, cook onion until translucent. Add garlic and sausage. Brown until sausage is cooked through. Drain any excess fat.
– Transfer sausage mixture to a bowl and add the rest of the ingredients, mix until evenly distributed.
– Roll out both puff pastry sheets to 15×10 inch in size, transfer to pastry sheets lined with parchment paper. Cut sides, place sausage in the middle and braid (see below).
– Brush with egg wash and bake at 400 degrees about 35 min until browned and bubbly.
Tip: Roll out the puff pastry and transfer it to the baking sheet THEN cut the strips. You will have one heck of a time transferring if you cut or fill and braid if you’re not already on the baking sheet.
As easy as it looks, just one over the other, alternating sides, all the way down
Tip: you might have to cut off the last strip of dough on each side at the end to make sure it folds up pretty.