Wrapping meat in pastry dates back to the Ancient Greeks and Romans, but the modern sausage roll is thought to have originated in 19th Century France. We thought we’d bring you a new take on this popular savoury dish.
Instead of using pastry, we want you to try them using Garlic Texas toast. As the toast is flavoured with garlic and seasoning, it adds a delicious layer of flavour to these rolls. Cut into 1-inch slices, they make a fun dinner meal for the kids, or are equally as fun as an appetizer when entertaining.
Prep Time: 20 minutes
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Cook Time: 25 minutes
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Total Time: 45 minutes
Preheat oven to 350°F.
Bake 6 slices of the Garlic Texas Toast for 2 minutes at 350°F.
With a rolling pin, roll warm toast slices between two pieces of parchment paper until the toast is very thin and even. Repeat with 6 more slices of toast.
Grate onion on the coarse side of a box grater and transfer to a large mixing bowl. Mix in chicken, garlic, mustard, Worcestershire sauce, thyme, pepper, and 1 tsp of salt until well blended.
Whisk the egg, water, and remaining 1/4 tsp of salt together in a small dish with a fork.
Using a pastry brush, brush around the edges of the flattened toast with the egg wash. Spoon the chicken mixture into 12 sausage-shaped portions in the center and run the length of the 12 flattened toasts.
Roll the toast around the mixture to enclose it, tucking the seam in at the bottom. Place on a parchment-lined baking sheet and repeat until all sausage rolls are made.
Brush the tops and sides of the rolls with the egg wash and sprinkle each one with the sesame seeds.
Bake at 350°F for 25 minutes or until the sausage rolls are golden brown and the filling has an internal temperature of 160°F. Bake remaining Garlic Texas toast and serve with the sausage rolls.
Allow to cool slightly before serving. Serve with honey garlic sauce, ketchup, Dijon or ballpark mustard or the family’s favourite condiments!
