Q&A for How to Make Sausage Rolls

Bread crumbs are small particles of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meat loaves and similar foods, and making a crisp and crunchy covering for fried foods.

Take the bread dough for it, put a sausage in the middle, then roll the dough around the sausage. Toss it in the oven.

Yes, but you must be very careful when working with cooked fish because it tends to fall apart easily.

I would suggest finding a recipe on Google or reading through wikiHow's article on making puff pastry.

Either use an electric mixer or a wooden spoon to mix the pastry. I would recommend using an electric mixer if the dough/pastry is sticky.

Sure you can.

Toast stale bread in your oven at about 400 degrees for 10 minutes, pulse until fine in a blender or food processor, and add seasonings if desired.

Yes, but they might not be as good as they will be if you use fresh sausage.

While some sausage rolls may be made from flaky or shortcrust pastry, the most common one (and easiest) that people use is puff pastry, which is made of fine layers that get super flaky when they're baked. Even though it's delicate, puff pastry is pretty easy to work with and you can find it at most grocery stores. If you want the rolls less flaky, you can simply flatten the pastry with a rolling pin before you make the roll and bake it.

While it isn't necessary to use an egg wash in order for the puff pastry to cook, it can really help seal them shut and keep their shape. So, it makes sense to use an egg wash if you're making sausage rolls to help keep them from falling apart or opening up as they cook. Scramble an egg in a container and use a brush to lightly cover the pastry before you stick it in the oven.

No, you should not cook the sausage before you add it to the pastry to make your sausage rolls. Because you'll be baking them in the oven for 15-20 minutes, if you pre-cook or brown the sausage first, they may dry out and become really hard and chewy inside of the pastry. Add your seasonings and any stuffing to the raw sausage and combine it. Then, fill your pastry with the raw pork and stick them in the oven!