Name: Sausage Roll Pork Veal
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: European
Ingredients: 1 lb ground pork; 1 lb ground veal; 1 small onion, finely chopped; 2 cloves of garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried sage; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 sheets of puff pastry, thawed; 1 egg, beaten (for egg wash)

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground pork, ground veal, finely chopped onion, minced garlic, dried thyme, dried sage, salt, and black pepper. Mix everything together until well combined.
Unroll the thawed puff pastry sheets onto a clean surface. Cut each sheet into two equal rectangles.
Divide the pork-veal mixture into four equal portions. Shape each portion into a log and place it along the long edge of each pastry rectangle.
Brush the edges of the pastry with the beaten egg. Roll the pastry over the meat mixture encasing it fully and seal the edges by pressing them together with a fork.
Place the sausage rolls on the prepared baking sheet with the seam side down. Brush the tops of the rolls with the remaining beaten egg.
Using a sharp knife, make 3-4 small slits on the top of each roll to allow steam to escape during baking.
Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and cooked through.
Remove from the oven and let them cool slightly before serving.

Ingredients

Instructions

Nutrition Facts

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