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puff pastry
egg glaze
-
2 lb sausage meat
1 egg
2 shallots
1.5 oz parsley - chopped
2 oz wine - white
1 oz cognac
s&p, spices
=Pipe long sausage rolls onto tray, chill in freezer to set.
Roll puff pastry to 1/16 inch, brush a 4 inch strip of egg glaze on pastry, lay roll of sausage on top and roll, wrapping the dough around 1.5 times. Press lightly, chill to set.
Slice into 1.5 inch pieces, brush with egg glaze and score with paring knife. Leave to rest at least one hour, bake in 400F ~20 minutes.
egg glaze
-
2 lb sausage meat
1 egg
2 shallots
1.5 oz parsley - chopped
2 oz wine - white
1 oz cognac
s&p, spices
=Pipe long sausage rolls onto tray, chill in freezer to set.
Roll puff pastry to 1/16 inch, brush a 4 inch strip of egg glaze on pastry, lay roll of sausage on top and roll, wrapping the dough around 1.5 times. Press lightly, chill to set.
Slice into 1.5 inch pieces, brush with egg glaze and score with paring knife. Leave to rest at least one hour, bake in 400F ~20 minutes.
