An American twist on a classic British comfort food.
Sausage Rolls are one of my favorite British bakes. Crisp, flaky puff pastry wrapped around a juicy tender chunk of sausages . . . they’re basically pigs in a blanket, but taken to a completely different level of delicious.
The first time I made sausage rolls, I used a traditional British recipe with apples grated into the sausage and caramelized onions. One bite of that porky goodness and I could have been in a pub in Manchester.
However, when I began creating my own version, I wanted to do something different. I didn’t want to be transported to England with the sausage roll. I wanted to bring the sausage roll to America.
I started brainstorming all the classic American sausage dishes I could think of . . . brats and sauerkraut, sausage-egg-and-cheese breakfast sandwiches . . . and ultimately landed on that quintessential Italian-American street food, the sausage, peppers and onion hoagie.
Like the British sausage roll, this classic Italian sausage-pepper-and-onion combo was never meant to be elegant eating, but it has always been downright delicious. I was sure the two would combine to create something amazing.
I was not wrong.
Ground pork spiced with paprika, garlic, and fennel, smothered in caramelized onions and peppers, and surrounded by flaky, buttery puff pastry, served with warm marinara . . .
The next time you have a party, make these. The moment you take a bite, I think you’ll agree with me.
Enjoy!
Italian Sausage Rolls with Marinara Dipping Sauce
(Makes 12)
For the marinara dipping sauce:
1 28-oz can peeled whole tomatoes
1 tablespoon vegetable oil
2 large garlic cloves
1 teaspoon Diamond Crystal kosher salt
½ teaspoon dried basil
½ teaspoon dried oregano
1 teaspoon lemon juice
For the sausage, peppers, and onion filling:
½ cup panko breadcrumbs
1 teaspoon fennel seeds, crushed
3 cloves garlic, minced
2 teaspoons paprika
½ teaspoon chili flakes
2 teaspoons Diamond Crystal kosher salt, divided
1 egg, beaten
1 pound ground pork
3 tablespoons vegetable oil
1 onion, thinly sliced
2 bell peppers, different colors, sliced thin
To assemble and bake:
1 package puff pastry (should have 2 sheets)
1 egg, beaten
Special equipment: blender, baking sheet.
Method
For the marinara dipping sauce:
Puree tomatoes in a blender until completely smooth.
Heat a large skillet over medium heat. Add the oil and swirl to coat, then add garlic cloves and saute until just golden brown. Do not over-brown.
Add in tomato puree, salt, oregano, and basil. Bring to a boil over medium-high heat and stir until thickened to a dipping consistency. Remove from the heat and stir in lemon juice. Taste and adjust with salt or lemon as needed.
For the sausage, peppers, and onion filling:
Toss together breadcrumbs, fennel, garlic, paprika, chili flakes, and 1 teaspoon salt in a bowl. Mix in ground pork and beaten egg by hand until fully combined, but not overworked.
Heat a small saucepan over medium heat. Pinch off a small piece of the sausage mixture and fry it, then taste to check for seasoning and add more salt or paprika if needed.
Divide the mixture into four equal-sized balls, cover, and chill in the refrigerator
Preheat a large saute pan over medium heat. Add vegetable oil and swirl to coat. Add onions, peppers, and remaining 1 teaspoon salt and cook on medium until the bell peppers are soft and the onions are caramelized, about 25 minutes, stirring occasionally.
To assemble and bake:
Line a baking sheet with parchment paper.
Roll out one of the puff pastry sheets to a rectangle about 12 by 10 inches. Turn so the long edge is closest to you and cut in half horizontally into two rectangles, each about 12 by 5 inches.
Roll one of the sausage balls into a log about 12 inches long and lay down the middle of one of the pastry rectangles. Repeat with another sausage ball and the other pastry rectangle. Add roughly a quarter of the sautéed vegetables on top of each long sausage log.
Lift the long edges of each pastry rectangle to meet each other on top of the vegetables and then pinch the seams to close. Cut each long sausage roll evenly into three shorter rolls and trim the extra pastry off the ends if needed. Place on the prepared baking sheet.
Repeat with remaining sheet of puff pastry, sausage balls, and sautéed vegetables. Refrigerate to chill down the puff pastry before baking.
Preheat the oven to 375 degrees Farenheit.
When ready to bake, remove rolls from the refrigerator and brush with beaten egg, then slash each roll three times on a diagonal with a small sharp knife, like a baguette. Bake for 30 minutes, or until golden brown.
Serve warm with marinara dipping sauce!
Originally posted February 8, 2020.