Prep time: 30 minutes
Cook time: 25 minutes
Total time: 55 minutes
-1 1/2 lb (680g) italian sausage link (casings removed)
For the sour cream pastry:
-2 1/2 cups (591 ml) flour
-1/3 cup (78 ml) grated parmesan cheese
-1 cup (236 ml) very cold butter, cut into cubes
-1/2 cup (118 ml) sour cream
For the egg wash:
-2 tbsp (30 ml) water
**Vegan: Use Beyond meat sausage links instead of Italian sausage. Vegan cheese, butter, sour cream, and egg (or flax seed/egg) instead.
Put the sausages in the freezer for a few minutes so they can be chilled and easier to handle.
Stir together the flour and parmesan cheese. Cut the butter into the flour and parmesan with a food processor or pastry blender until the mixture resembles a course meal. Small pea size pieces of butter should still be visible in the mix. Stir in the sour cream to form a dough. Separate the dough in 2 portions. Wrap in plastic wrap and let it rest in the fridge for about 20 minutes.
Prepare the rolls by rolling each portion of the rested dough into a long rectangle. Using scissors, carefully remove the casing from each sausage and place it on the dough.
Roll the sausage in the pastry, cutting the pastry rectangle in a straight line. When the sausage is completely surrounded with pastry and slightly overlaps. Egg wash the edges of the dough when they meet. Press well to seal. Egg wash the tops of the sausage rolls, if desired. Cut into the individual pieces and place on a baking sheet. Chill for 20-25 minutes until golden brown and cooked through. Serve with marinara sauce as a dip and enjoy!!