Sausage dumplings are an Anglo-Saxon pub classic for good reason. The golden puff pastry filled with spiced sausage is truly delicious. Depending on how much time you have available, you can buy ready-made puff pastry or prepare it at home, and then stuff it with sausage, mushrooms and other tasty toppings. Spread the sausage over the puff pastry and cut it into rectangles before rolling it. If you want to speed up the preparation, use mini sausages and do not add the mushrooms. Cook the dumplings until they swell and make sure the heat has penetrated to the center.
Ingrediants
Sausage dumplings (Classic Method)
- 2 tablespoons (30 g) of butter
- 100 g of champignon mushrooms, finely chopped
- 1 tablespoon (15 ml) of Worcestershire sauce
- 1 tablespoon (15 ml) of Tabasco
- 1 tablespoon (4 g) of dried thyme
- 450 g of crumbled sausage or ground beef
- Salt and black pepper
- 450 g of ready-made puff pastry, thawed
- 1 egg, beaten
For 16-20 sausage dumplings
Mini Sausage Bundles (Quick Method)
- 450 g of ready-made puff pastry, thawed
- 1 egg, beaten
- 8 sausages, flavored with herbs and spices
- Salt and black pepper
- 1 small handful of fresh thyme
- Flour to flour the work surface
For 16-20 sausage dumplings
Steps
Method 1 of 2: Prepare the sausage dumplings with the classic method
Step 1. Preheat the oven to 200 ° C and prepare the egg for browning the puff pastry
Break the egg into a bowl and beat it with a fork. Temporarily put it aside, you will need to brush it on the bundles before putting them in the oven.
The beaten egg will also be used to seal the edges of the pasta and prevent the bundles from opening during cooking
Step 2. Saute the mushrooms in the pan for 5 minutes
Melt 2 tablespoons (30 g) of butter in a skillet over medium heat. Add 100 g of finely chopped champignon mushrooms and cook until softened. At that point, turn off the stove and transfer the mushrooms to a bowl.
During cooking the mushrooms will have to release their liquids
Step 3. Add the Worcestershire sauce, Tabasco, thyme and sausages
Pour one tablespoon (15ml) of Worcestershire sauce and one tablespoon (15ml) of Tabasco sauce into the mushroom bowl. Also add a tablespoon (4 g) of dried thyme and 450 g of sausage removed from the casing and crumbled. Finally season the filling of the bundles with salt and pepper.
Step 4. Mix the filling ingredients by hand or with a spoon
Make sure the ingredients are perfectly blended to ensure that every bite is equally delicious. When you are satisfied with the result, set the bowl aside and start rolling out the puff pastry.
Step 5. Roll out two sheets of puff pastry giving it the shape of two large rectangles
Take two sheets of thawed puff pastry and place them next to each other on a floured surface. Roll them out with a rolling pin giving them a rectangular shape. Both must be about 45 cm long and about 30 cm wide.
You can roll out the puff pastry freely without worrying about working it too much. Squeezing it will ensure that it does not swell excessively during cooking
Step 6. Divide the filling between the two rectangles of dough
Divide the sausage filling into two parts and shape the two portions with your hands giving it the shape of a long, thin cylinder. The two cylinders must be almost as long as the rectangles of puff pastry.
Step 7. Place the filling on the puff pastry and wrap it around it
Transfer the two sausage cylinders to the rolled out puff pastry. Place them along the edge of one of the two long sides. Dip a pastry brush in the beaten egg and spread it along the opposite edge on each of the two puff pastry rectangles. At this point, lift the edge of dough next to the filling and fold it over. Reach the opposite edge and press the two edges of dough firmly to seal them.
- The egg will act as a glue and will keep the two edges of dough together.
- Repeat to close the other sausage roll as well.
Step 8. Cut the sausage rolls into 8-10 pieces to make single-portion bundles
Take a sharp knife or dough tarot and divide the two filled dough rectangles into individual portions. You can cut it into 8 or 10 pieces, depending on the size you want to give to the individual bundles. Score the top of the bundles with several diagonal cuts to let the steam escape during cooking.
Cut the rectangle into 8 parts if you want to get large bundles or 10 parts if you prefer smaller ones
Step 9. Transfer the dumplings to the pan and cook for 15-20 minutes
Place them on the baking sheet at a distance of about 3 cm from each other. Place the pan in the preheated oven and let the dumplings cook until the puff pastry has swollen and acquired a nice golden color. At that point, remove the dumplings from the oven and serve them hot.
- If you want to make sure the sausage is cooked, insert the tip of a digital thermometer into the center of a bundle and check that it has reached a temperature of 71 ° C.
- If the dumplings are left over, you can put them in an airtight container and store them in the refrigerator for a couple of days. Reheat them in the oven to 120 ° C when you are ready to eat them.
Method 2 of 2: Prepare Mini Sausage Waffles with the Quick Method
Step 1. Preheat the oven to 200 ° C and take the puff pastry
Lightly flour the work surface and unroll two sheets of dough of 250 g each. The puff pastry must be perfectly defrosted, so remember to remove it from the freezer in time.
Try to keep your work surface cool or roll out the puff pastry on a marble surface
Step 2. Roll out the two sheets of dough and form two large rectangles
Take the rolling pin and roll them out to get two rectangles 50 cm long and 30 cm wide.
You can roll out the puff pastry freely without worrying about working it too much. Squeezing it will make sure it doesn't swell excessively during cooking
Step 3. Cut the two rectangles to get 8 smaller rectangles
Divide each rectangle in half using a sharp knife. Cut the dough lengthwise and then in the opposite direction to obtain 8 small rectangles from each of the two sheets.
In total you will need to get 16 rectangles of puff pastry
Step 4. Beat an egg and cut 8 small sausages in half lengthwise
Break an egg into a bowl and beat it with a fork. Set it aside temporarily and place the 8 sausages on the cutting board, then divide them in half lengthwise with the knife.
- You need to get 16 thin pieces of sausage.
- If you can't find any herb or spiced sausages, you can use regular ones. If they are longer than the rectangles of dough, you will need to cut them to give them the right size.
Step 5. Brush the edges of the puff pastry rectangles with the beaten egg and arrange the sausage pieces
Dip the bristles of the pastry brush into the beaten egg and sprinkle one edge of each rectangle. Place the sausage pieces on the opposite edge and repeat for each puff pastry rectangle.
- The egg will act as a glue and will keep the two edges of dough together when you assemble the sausage bundles.
- Store the leftover beaten egg in the refrigerator as you will need it again.
Step 6. Sprinkle the dumplings with salt, pepper and thyme
Season them to taste with salt, freshly ground black pepper and a small handful of fresh thyme.
If you prefer, you can use rosemary instead of thyme
Step 7. Assemble and seal the bundles
Lift the edge of dough next to the sausage and fold it over. Wrap it around it to reach the opposite edge of dough, the one you brushed with the beaten egg. Adhere the two edges well and repeat to assemble the other bundles.
Make sure the two flaps fit snugly together so that the beaten egg keeps them sealed
Step 8. Put the dumplings in the refrigerator for 20 minutes
Gently transfer them to the pan and place them in the refrigerator to cool before cooking. The puff pastry must harden.
Step 9. Score the top of the bundles with vertical cuts and brush them with beaten egg
Take them out of the refrigerator and make diagonal cuts in each to let the steam escape during cooking. Dip the pastry brush in the remaining beaten egg and brush the surface of the bundles to obtain an intense and uniform browning.
Step 10. Bake the mini dumplings in the oven for 25-30 minutes
Place the pan in the preheated oven and cook the dumplings until the puff pastry has swollen and acquired a nice golden color. At that point, remove them from the oven and serve them hot.
- If you want to make sure the sausage is cooked, insert the tip of a digital thermometer into the center of a bundle and check that it has reached a temperature of 71 ° C.
- If the dumplings are left over, you can put them in an airtight container and store them in the refrigerator for a couple of days. Reheat them in the oven to 120 ° C when you are ready to eat them.
Advice
- If you prefer, you can make the puff pastry at home instead of buying it ready-made.
- You can accompany the dumplings with your favorite sauces, for example with barbecue sauce.
