I love saucijzenbroodjes from the Netherlands, this is a snackable version with a kick.
Ingredients:
1 pack puff pastry (Pepperidge Farm, freezer isle)
14 oz of ground sausage meat of your choice, I would recommend brats with a neutral taste vs Italian sausage
2 tbsp gochujang or sambal to taste
2 oz gruyere, 1/4 inch cubes
1-2 scallions, finely cut
3 tbsp panko
1 egg, beaten
Directions:
Take puff pastry out of freezer and make sure to follow instructions on defrosting it.
Preheat oven to 390 degrees Fahrenheit.
Add sausage meat, gochujang, gruyere, scallions and panko to a bowl and mix well.
The puff pastry usually has 3 sheets, cut on the folds so you have 3 separate sheets.
Add sausage mixture just under the middle, due to this for the entire length.
Wet the upper edge with water and fold it over the filling. Press the overlapping dough to close it up. Now turn it over so that the seam is facing downwards.
Cut each length into 2-2.5inch pieces. Lay these on a baking sheet with non stick baking paper on it.
Use a brush to apply the beaten egg to each roll.
Bake for 25 minutes until golden brown.
Take the tray out of the oven and move the rolls to a cooling rack covered with clean baking paper. Some grease will come out of the meat. You could consider grating the cheese but I prefer the touch of smaller cubes.
The rolls are best enjoyed warm or at room temperature.
