Duck Sausage Rolls 6.11 The Perfect Dress
“I just dropped off a deposit check to the caterer, and I brought you some duck sausage rolls, by the way.” “Duck sausage rolls?” “I know, they sounded weird to me too, but they’re incredible.”
2 sheets of puff pastry
1 lb duck sausage, casings removed
2 stalks of celery, thinly sliced
½ cup carrot, peeled and diced
2 green onions, thinly sliced
3 cloves of garlic, grated
1 tsp fresh thyme leaves
2 tbsp rosemary leaves, chopped
1 tsp salt
1 tsp pepper
¼ tsp red pepper chili flakes
1 egg, beaten
Preheat oven to 400 degrees F.
In a bowl, combine sausage, celery, carrot, green onion, garlic, thyme, rosemary, salt, pepper, and chili flakes. Stir until well combined. Set aside.
On a lightly floured surface, roll out the puff pastry to about ¼ inch in thickness. Cut out 6 even rectangles from each sheet for a total of 12.
Scoop the sausage mixture onto the center of each rectangle, leaving a border that’s about 1 ½ inches thick.
Using a sharp knife, cut the right and left edges of the exposed dough into 1-inch strips, going right up to the sausage filling.
Starting from the top, pull one strip of dough across the filling diagonally and press down to seal. Repeat with the top strip from the other side to create a criss-cross pattern all the way down the roll.
Lightly brush the pastry with the beaten egg and sprinkle with sesame seeds.
Bake at 400 F for about 25-30 minutes or until the pastry is golden brown and the sausage is fully cooked.
Lorelai's perfect wedding included duck sausage rolls, so of course, that's what I had to make for this episode. I had to track down duck sausage from a butcher shop, but it made for such a flavorful sausage roll. I used fresh rosemary, thyme, celery, carrots, garlic, and scallions to create a robust filling with the sausage. Buttery, flaky puff pastry is the only way to go with sausage rolls.
Happy Cooking from the Hollow!
If you missed what I made last episode, catch up here!