Tag Archives: puff pasty

Sausage rolls with Guinness gravy

With the most holy of drinking holidays quickly approaching, its time to prepare your party menu. Step aside green eggs and ham. You’re gross, you taste like disappointment and bad hangovers. Sausage rolls are far better for your party, and people won’t think that they are back in the first grade. These flaky sausage rolls are an easy addition, and the sauce compliments them perfectly.

2 pounds ground pork sausage

1 chopped onion

3 cloves minced garlic

1 tbs Worcestershire sauce

1 tsp ground sage

A few sprigs of fresh thyme

chopped fresh oregano

salt, and pepper to taste

1/2 cup flour

2 sheets of puff pastry dough

1 egg

Brown your sausage with garlic and onions over medium heat. Add the fresh herbs, Worcestershire sauce and salt and pepper. Let that simmer for a few minutes and add in the flour until your mixture is coated. Remove it from the heat, save approximately 1/4 cup of the mixture for the gravy, and set the rest aside to cool (about a half hour).

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Roll out your puff pastry into a thin square and place two long mounds of the sausage mixture on it. Fold the pastry over the top of the sausage and seal it with a bit of water. Brush the top of the pastry with a whisked egg, and bake it at 375 for 30 minutes or until the top is brown and flaky.

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For the gravy

1/4 cup sausage mixure

1 cup au jus

a splash or two of Guinness

Salt to taste (optional)

1 tsp flour for thickening (if necessary

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Using the meat for this makes it a cinch, because all the necessary flavors, and thickeners are already in place to get it going. Bring your au jus and Guinness to a  light simmer until the alcohol cooks off. Add in your sausage mixture and stir, until it reaches your desired thickness. Slice up your rolls at 3 to 4 inches in length and serve it with your gravy.

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Filed under Appetizers, Holiday foods