Both my husband and I are food nerds in our own ways. I’m into baking and he’s into meat. (For the past year he’s been curing his own bacon and once you’ve had that, there’s no going back.) The ultimate dream is to collaborate on some from-scratch charcuterie boards — he’ll provide the sausages and cheeses and I’ll do the breads/crackers/dips. We’ll get there eventually. But in the meantime, these tasty little sausage rolls are a team effort that will be showing up on our appetizer tables for the years to come — he made the sausage, and I wrapped them in pastry.
I’ve made sausage rolls in the past using store bought puff pastry and that works perfectly well. But lately I’ve been into making my own rough puff. I use this pastry recipe for the base and simply add 2-4 turns to the process, resting the pastry in the fridge as needed (for me this is typically for 10 minutes after the initial mixing and after the first two turns). For or this savory application, I reduce the sugar to 1 teaspoon.
Also, the filling is very adaptable — skip the apple if you want and add in some sauteed onion and garlic; and feel free to play with the spices. You can also use regular ground pork, seasoned to taste — in this case I would add a few tablespoons of breadcrumbs and an egg to help bind the mixture together.
Pork and Apple Sausage Rolls
Makes 24 two-bite rolls or 40-48 one-bite canapes
- 1 pound puff pastry, thawed (1 store bought box or homemade)
- 1 pound pork sausage, casings removed
- 1 baking apple, peeled and finely diced
- 1 scallion, finely diced
- 4 tbsp dijon mustard
- 1 egg, whisked with 1 tbsp water
- Flaky salt, to finish (optional)
- Preheat oven to 425 degrees F.
- Mix sausage, apple, and scallion in a medium bowl.
- In a small bowl, beat egg with 1 tbsp water.
Roll out each sheet of puff pastry into a large square or rectangle (about 12″ x 12″ or 9″ x 13″) and cut each in half (for a total of four pieces).
- Spread a tablespoon of mustard down the center of each rectangle lengthwise.
- Divide the pork mixture into 4 equal parts and arrange on top of the mustard.
- Fold the bottom half of the pastry over the meat.
- Brush the top part of the pastry with egg wash and roll the puff pastry so the seam is facing down. Repeat with the other sheets. Refrigerate for about 10 minutes, or until pastry is firm.
- Cut each roll into the number of pieces desired (I like 6 per roll for a 2-bite snack — top photo or 10-12 for a one-bite canape — lower left photo). If making larger rolls, cut a couple steam vents on top; if making the one-biters, no vent is needed.
Arrange about an inch apart on two parchment-lined baking sheets.
Brush with remaining egg wash, followed by a pinch of flaky salt if desired.
- Bake 20-25 minutes, rotating halfway through, or until golden brown and cooked through.
- Serve warm or cold with ketchup and/or mustard.
When I was in college, my closest grocery store was a Whole Foods. This was convenient and dangerous, considering it’s nicknamed Whole Paycheck for a reason and I didn’t have a paycheck. For my bank account and waistline’s sakes I limited myself to one “browsing” trip a week, on Saturday mornings. This “yay, you made it to the weekend!” treat conveniently lined up with the best sample day of the week. See, this is how Whole Foods lures you in. They may be pricey, but they do samples right. Steak? Pie? Artisan bread? French cheese? Check, check, check, and oui.
One of my favorite samples were (are) Raincoast Crisps. If you’ve never tried them, well, maybe don’t because they are addicting. They’re little squares of sweet / salty / nutty / crunchy goodness that supposedly go well with cheese but are perfectly delectable on their own. They also cost a pretty penny for a measly little box.
The good/dangerous news is, you can make your own. It isn’t hard, and at the end you are rewarded with a nice stash of Raincoast Hacks that easily pass as store-bought. (A stack of these would make the perfect hostess or holiday gift!) Note that the whole process takes a bit of time from start to finish (the chilling time is important if you want thin crackers), but can be easily spread over a couple of evenings. When you finish, congratulate yourself on saving money on crackers and use it to buy fancy imported cheese to go with them.
DIY Raincoast Crisps
Makes 8-9 dozen crisps | Adapted from Seven Spoons
- 1/2 cup chopped walnuts or pistachios
- 1/4 cup pepitas (green pumpkin seeds)
- 185g / 1 1/2 cups all-purpose flour
- 60g / 1/2 cup whole wheat flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 2 cups buttermilk, at room temperature
- 1/4 cup brown sugar, light or dark
- 85g / 1/4 cup honey
- 1 cup raisins or coarsely chopped dried figs
- 1/4 cup millet
- 1/4 cup sesame seeds
- 1/4 cup ground flax seed
- 2 teaspoons fresh thyme or rosemary, chopped
- Preheat oven to 350° F. Lightly grease two 8-by-4-inch loaf pans or four mini loaf pans (I use these).
- In a nonstick pan over medium heat, lightly toast the nuts and pumpkin seeds. When they are fragrant, transfer to a bowl and set aside to cool.
- In a large bowl, combine the flour, baking soda and salt. Add the buttermilk, brown sugar, and honey and stir until combined. Add the reserved nuts and remaining ingredients and stir until just blended.
- Divide the batter between the prepared pans (roughly 305g per tin for the mini pans). Bake until golden and puffed, about 30 minutes for mini loaf pans or 45 minutes for 8×4 loaf pans. They are finished when a skewer inserted into the middle comes out clean and the loaves are springy to the touch. Immediately turn the loaves out of their pans to cool completely on a wire rack.
For easiest slicing, chill the loaves. Once they’ve cooled to room temperature, I like to stick them, uncovered, in the fridge for a couple hours and that does the trick nicely. (You can also freeze the loaves whole and slice and bake straight from the freezer. You may need to add a couple minutes to the baking time.) Using a serrated knife, slice the loaves as thinly as you can (I aim for 24-30 slices per mini loaf) and place the slices in a single layer on an ungreased cookie sheet. Meanwhile, preheat the oven to 300° F.
- Bake slices for about 15 minutes, then flip them over and bake for another 10-15 minutes, until crisp and deep golden. If the slices are not quite crisp at this point (but are already deeply colored), turn off the heat and leave in the oven for an extra 10-15 minutes to dry, checking every 5 minutes or so. Cool crisps completely on a wire rack, then store in an airtight container.