Getting Started with Breakfast Sausage Rolls
Okay, so I woke up wanting something a bit different for breakfast, you know? Not just the usual cereal or toast. I remembered I had some puff pastry sheets tucked away in the freezer and a tube of breakfast sausage. That got me thinking… sausage rolls. But I wanted to jazz them up a bit.
That’s when the idea hit me: maple cream cheese. Sweet, savory, creamy – sounded like a winner. So, that’s what I decided to tackle.
Prepping Everything Up
First things first, I hauled out that puff pastry. It needs time to thaw, so I just left the box on the counter while I dealt with everything else. Then, I grabbed the sausage. I decided to cook it first, just crumbled it into a pan and browned it up. Didn’t cook it all the way through, just enough to get some color and render a bit of fat. Drained it on some paper towels and let it cool down.
While the sausage was cooling, I mixed up the cream cheese part. Super simple:
- Took a block of cream cheese, let it soften a bit.
- Dumped it in a bowl.
- Added a good glug of maple syrup – real stuff, not the fake kind.
- Stirred it like crazy until it was smooth. I tasted it, added a tiny bit more syrup. Perfect.
Putting It All Together
By now, the puff pastry was ready. I lightly floured my countertop and gently rolled out one sheet, just a little thinner. Then, I spread that maple cream cheese mixture all over it, leaving about an inch clear along one edge. Sprinkled the cooled, crumbled sausage evenly over the cream cheese.
Next came the rolling. Starting from the edge opposite the clear border, I rolled the pastry up kinda tightly into a log. I brushed a little water on that clear edge to help it seal shut. Then, I sliced the log into rounds, maybe about an inch thick? Used a sharp knife for clean cuts.
Baking Time!
I lined a baking sheet with parchment paper – helps with cleanup, always a bonus. Placed the sausage rolls cut-side down on the sheet. For that nice golden look, I whisked up an egg with a splash of water and brushed it over the tops and sides of each roll.
Into the oven they went. I’d preheated it to about 400°F (around 200°C). Baked them for maybe 20-25 minutes? I just kept an eye on them until they were beautifully puffed up and golden brown. The kitchen smelled amazing, by the way.
The Final Verdict
Pulled them out and let them cool on the sheet for a few minutes because that filling is hot lava straight from the oven. Seriously, let them cool a bit.
And wow, they were good. The pastry was flaky, the sausage was savory, and that maple cream cheese just tied it all together with a hint of sweetness. Definitely way better than plain old sausage rolls. A bit of effort, sure, but totally worth it for a weekend breakfast treat. Give it a try if you got puff pastry lying around!
