Sausage Rolls
6 slices bacon; finely chopped
1 medium onion, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
2 14 oz. packages of puff pastry, thawed according to package directions
2 lbs. pork sausage
2 tbsp. chopped, fresh parsley
1 cup Panko bread crumbs
4 large eggs, divided
½ tsp. salt
½ tsp. black pepper
Spicy brown mustard, for dipping
Heat a large skillet over medium heat. Add the bacon, onion and celery, and cook for 4-5 minutes, until slightly softened. Add the garlic and cook 1 more minute. Remove from heat and transfer the bacon mixture to a plate. Let cool 10 minutes.
In a large bowl, combine the sausage, parsley, panko, 2 eggs, salt, pepper and cooled bacon mixture. Mix well to combine. Cover and refrigerate until ready to use.
Meanwhile, open the puff pastry sheets on a very lightly floured cutting board. You should have 4 sheets 10 x 10-inches. Cut each in half to make 8 rectangles, 5 x 10-inches each. Lay each rectangle so that the long side faces you.
Remove the sausage mixture from the refrigerator and divide it into 8 portions. Form each portion into the shape of a long log, about 1-inch thick, and place each lengthwise in the center of each puff pastry rectangle. (The sausage should stretch the full length of the pastry).
In a small bowl, beat the remaining eggs with 1 tablespoon of water. Brush all of the boarders of the puff pastry with the egg and carefully roll the pastries over the sausage mixture to create a log shape (making sure that the boarders overlap slightly). Place each roll seam side down on a baking sheet lined with parchment paper. Freeze for 30 minutes or refrigerate for up to 1 hour. (Hang on to the egg wash for later).
Preheat the oven to 400-degrees F. Using a sharp knife, cut each sausage roll into 6 equal portions. Transfer the pieces to a parchment lined baking sheet, seam side down, about 1-inch apart. Brush the top of the rolls with the egg wash. Bake for 20-22 minutes, or until the puff pastry is puffed and golden on top. Serve with spicy brown mustard for dipping.
