Total Time
1hr 40mins
Prep 25 mins
Cook 1 hr 15 mins

This is a wonderfully tasty giant sausage roll of sorts. Its perfect for a little brunch or dinner... heck, anytime. It freezes really well too as long as its wrapped up tight. Serves 6 nicely along side a salad etc. Of course I like it so much that I eat about 1/2 of it all too myself. *I use a prepared package of Tenderflake Puff Pastry. I don't know the actual size of it so I'm just guessing at 500g.... really this can be made into any size you want*

Ingredients Nutrition

Directions

  1. Remove package of puff pastry from freezer 2 hours before cooking time.
  2. Cut a piece of parchment paper to fit edged cookie sheet.
  3. Poke paper with shark knife to provide drainage.
  4. Fry bacon until crisp. Drain. Cool and crumble.
  5. Combine bacon, onion and mushrooms in a large bowl. Add cold, uncooked sausage meat to bowl and mix well.
  6. Roll out puff pastry to edges of floured paper.
  7. Spread the meat mixture down the middle of the pastry.
  8. Sprinkle with pepper.
  9. Cut the exposed pastry on each long side into 1 inch strips about 3 inches deep.
  10. Fold each end up over filling, then lay the strips from each side alternately over the top to produce a braided effect.
  11. Brush pastry with beaten egg.
  12. Bake on paper on rack on cookie sheet at 375 F for about 1 1/4 hours.
  13. Alternatively if you want to cut the time down you can brown the meat, onion and mushrooms and then assemble.
  14. Bake at 400 F for 15 min and then at 375 F for 20 minute.
  15. You can add peppers if you want as well.

Reviews

(1)
Most Helpful

The whole family really liked this one. I used hot sausage because we like it spicy. Will definitely use this one again. Thanks, saylaveev, for posting.

Gadget_Queen February 05, 2006

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