Search This Blog

Wednesday, March 17, 2010

Chris's Week 11 Recipe: Pie Crust Sausage Rolls

My current fridge is 25 years old and every time it fires up, the volume of the compressors rises to a crescendo that sounds as if the mothership is taking off. Fortunately, I managed to nab a Minnesota appliance rebate and I'm in the process of cleaning out my old fridge in anticipation of the delivery of a shiny, new and doubtlessly much more energy-efficient model. What to do with a package of pork sausages and an extra Pillsbury pie crust...?

Pie Crust Sausage Rolls

WARNING: this recipe should be considered experimental. Attempt at your own risk!

1 Pillsbury pie crust
package of pork breakfast sausages

1 egg
1 T water

Take your pie crust out of the fridge to thaw a little. Fry up the sausages. Beat up the egg and water to form an egg wash. Let the sausages cool and drain a bit while you cut the pie crust into 12 'pie-shaped' slices (or however many slices you need for the number and size of sausages on hand. I used a set of kitchen shears to do this, but a sharp knife would work as well.

Lightly grease a cookie sheet or jelly roll pan. Put a little egg wash on the inside 'tip' of a slice of pie crust and roll up the sausage in it, starting with the sausage at the wide end of the slice. Once all your rolls are artistically arranged on the pan, brush a little egg wash over the tops. Bake at 450F for about 12 minutes or until golden brown and delicious.

Would I make this recipe again? Yes, if only to improve on it. The pie crust was still a little doughy in spots even though the tops were very clearly done.

What do you think? Slightly lower temp and longer baking time?


  1. Sounds like a version of pigs in a blanket. Try the lower temp with more time and see if that helps with the doughy spots.

  2. You probably want to limit the number of times you roll the dough around the sausage. Since pie crust doesn't rise like other packaged biscuits that are normally used for "pigs in a blanket", the middle bits of dough might always be under cooked. And... I would add a dusting of Penzey's rubbed sage to the sausage before you roll it up.

  3. Thanks for the comments, Jenni & Linda. (Linda's shy about posting under her own name, obviously!) I like the idea of adding a little rubbed sage, especially since these were just plain pork sausage. The leftovers nuked up pretty well in the microwave, but do *not* cover them in waxed paper - they'll get rather soggy.