Comments on: Pork Sausage Rolls

By: Georgie

Georgie — Wed, 16 Dec 2020 08:17:02 +0000

In reply to Michelle. Hi Michelle - I love serving them with tomato sauce/ketchup, or a tomato relish!

By: Michelle

Michelle — Sat, 14 Nov 2020 04:14:19 +0000

In reply to Georgie. What kind of dip did you serve it with?

By: Georgie

Georgie — Sat, 09 Nov 2019 22:40:41 +0000

In reply to Erica. No you combine the pork with the other ingredients then roll it in the puff pastry and cook it like that

By: Erica

Erica — Sat, 09 Nov 2019 04:04:48 +0000

Do you cook the sausage before you roll it in the dough?

By: Georgie

Georgie — Mon, 26 Nov 2018 20:54:38 +0000

In reply to mary. Hi Mary! Yes you can make them ahead! I would cut them, then freeze them raw without the egg wash. The best way is to keep them in an air-tight container, and layer them in between a piece of parchment paper so they don't stick together. You would reheat them from frozen. Prior to putting them in the oven, brush the tops with an egg wash, then follow the recipe directions for cooking, but I would add an additional 10-15 minutes to the cooking time. A best gauge is to test the middle with a meat thermometer, it should read an internal temperature of 145F. The pastry still should be golden brown on the outside, and the middle should be nice and hot, not frozen! Let me know if you have any other questions!