Italian Sausage Rolls with Sorghum BBQ Sauce

 

ITALIAN SAUSAGE ROLLS WITH SORGHUM BBQ SAUCE

Makes 6 sausage rolls
Takes 1 hour

INGREDIENTS: 

1 package frozen puff pastry sheets
6-pack sweet Italian sausage (or hot Italian, ramp or traditional brat)
2 tablespoons sorghum syrup
2 tablespoons Dijon mustard
1 egg

Sorghum BBQ Sauce:
3 ounces tomato paste
2-3 tablespoons sorghum syrup, based on desired sweetness
1 tablespoon maple syrup 
1 tablespoon apple cider vinegar
1/2 teaspoon Kosher salt
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne powder

INSTRUCTIONS:

  1. Thaw puff pastry sheets on the counter according to package directions.

  2. Preheat oven to 400 degrees.

  3. Add sausages to a sheet pan and place in preheated oven. Bake 20 minutes, flip, and bake 10 minutes more.

  4. While you wait for the sausages to bake, prepare your BBQ sauce by combining all ingredients listed for sauce in a 1/2 pint mason jar. Shake until combined. Taste and adjust flavors as desired. Chill until ready to use.

  5. Once thawed, roll out a sheet of puff pastry on a well-floured counter. Roll out in one direction so sheet is 18 inches long by 12 inches wide.

  6. In a small bowl, whisk together sorghum syrup and mustard until smooth. Spread half the mixture over the puff pastry. 

  7. Cut sheet into thirds (so each piece is 6 x 12 inches). Add a cooked sausage to each section. Wrap tightly and place on a parchment lined baking sheet. Score the top.

  8. Roll out the remaining sheet of puff pastry to the same size (18 inches long by 12 inches wide) and spread the remaining mustard mixture over it. Cut sheet into thirds, add a cooked sausage to each section, wrap tightly, move to parchment lined baking sheet, and score the top. 

  9. In a small bowl, whisk a small egg until well-blended. Brush pastry with egg wash and place in the oven. Bake 25 minutes until pastry is well browned.

  10. Serve with BBQ sauce.

Recipe by Lauren Rudersdorf of The Leek & The Carrot

Lauren is a food blogger, freelancer, and recipe developer for Edible Madison where her Cook at Home column brings together voices and inspiration from across the region. She is a fierce advocate for local farms, local food, and cooking with the seasons. After ten years of owning and operating an organic CSA vegetable farm with her husband Kyle, Lauren draws her inspiration from the land and bounty available here in Wisconsin.

 
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