Beecher Book and Bake

Our version of sausage Rolls

Ingredients

1 lb. sausage of your choice (make your own or purchase your favorite brand)

4 oz. cream cheese

1 medium onion, diced

salt/pepper

3-4 garlic cloves, minced

1/4 cup - 1/2 cup stock or broth (I used chicken)

1-2 TBS butter

1 package puff pastry, thawed

1 egg, beaten

In a skillet, melt butter then add the diced onion. Add salt & pepper, and cook on medium to medium/low heat to soften the onion. Cooking on high to saute will add color to the onion and I wanted to avoid that. (personal preference).
Add a bit of stock/broth when pan looks to be getting dry.
Once onion is nearly softened, add the minced garlic and stir...cook another minute, adding a bit more stock/broth if necessary.
Remove from heat - add cream cheese; stir until combined. Remove from skillet to a bowl, cover and place in fridge to cool. (I made this ahead of time for convenience!)
Place uncooked sausage in a mixing bowl; add the onion mixture and stir to combine completely (as if making a meatloaf). Set aside.
On a lightly floured surface open up the thawed puff pastry. The pastry I used was 15 inches in length and I cut it into three equal pieces. Yes, I used a ruler (don't roll your eyes).
Crack the egg into a small bowl - beat it, then grab a pastry brush.
Back to the meat - divide into three portions and form each portion into a log that is not quite the length of the pastry sections. With the long side the pastry closest to you, place a log of meat on the pastry. Brush the edges of the pastry with the beaten egg and roll, tightly, pressing to seal.
Wrap each log into plastic wrap and chill for at least 30 minutes. This can be done a day or two ahead of time which is convenient!

Time to Bake!

Preheat oven to 375.
Cover a baking sheet with parchment.
Place chilled sausage rolls on a cutting board and, using serrated knife with a gentle sawing motion, slice the roll into (about) one inch portions and place on the prepared backing sheet.
Bake for 20-25 minutes. *See notes

Need a visual? this section is for you!

Onion Mixture

Let It Roll, Baby

Here is the prepped onion/garlic/cream cheese mixture. I stored it in the fridge until I was ready to use it.

Let It Roll, Baby

Amanda and Keri handled forming the sausage meat like professionals.

Logs o' Sausage

Let It Roll, Baby

Rolled and ready for some chill time. We used the pre-chilled rolls that I made two days prior and they worked beautifully.

Slice Time

Slicing with a serrated knife is important - and use a gentle sawing motion.

Pre-Bake

Henry Approves

Lined up like cute little sausage soldiers...as I stated in the recipe, they are about an inch in length.

Henry Approves

Here we have our finished sausage rolls. I made a sauce by mixing apricot jam, peach/bourbon/cardamom jam, & sriracha ketchup, all to taste 'cause I can be fancy if I want to be.

Notes about my flubs

Burn Baby Burn

I rarely, if ever, want to dive into a Book & Bake session without testing the waters first and boy am I glad I did this time. After reading several recipes, I settled on a method and noted that the oven temp was to be set to 450 degrees, which made sense because puff pastry needs that big blast of heat. However, my first test run they were really not edible. BURNT! Ugh.

Getting There

Burn Baby Burn

Here we have test batch number two...I cooled the oven to 375 degrees. They were still too dark on the bottom for my comfort but the sausage was just right. For the final batch (pictured above) I ended up doubling my sheet pan to protect the bottom a bit more and really kept a close eye on my time, knowing my oven as I do - I recommend yo

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My Teammate

Burn Baby Burn

My Teammate

As I was testing things out, Henry felt it was super important to lay right in the midst of it. Did he move when I needed to toggle back and forth from the island to the stove? Nope. I'd like to think I got extra steps during the process.