Whenever you move away from a city, there are always going to be things you miss.
I don’t think I realized how much I was going to miss living in Ottawa until I uprooted myself and moved across the country to Vancouver. After spending four years in the Nation’s capital, I got quite attached to the people, sites and sounds of the region. While I could probably make a huge list of things that I miss in Ottawa, one of the things that I pining for are the sausage rolls from Brown Loaf Bakery on Elgin Street.
Tucked away in a little strip building on west side of Elgin street, Brown Loaf is a quiet, unassuming bakery that bakes literally the best sausage rolls I have ever had. I was first introduced to these
breakfast (who am I kidding?) all day treats by my roommate Alex. After discovering these pastry wrapped sausages, it seemed every time I passed Brown Loaf I popped in to see if they had any in stock.
While my sausage roll addiction never reached problem status, I’m finding now that they aren’t available at a moment’s notice I’m craving them more than ever. These cravings eventually influenced my decision to make a home-made version.
Fair Warings: These sausage rolls aren’t exactly like how Brown Loaf does them. The bakery bakes a whole sausage into each serving, while I used sausage with the casings removed.
I was surprised at how easy it was to make sausage rolls. Essentially it can be broken down into three steps: 1) Mix filling 2) Wrap filling 3) bake. Next time, I might try dividing the puff pastry into two parts rather than three to get larger rolls. While the ones I made, turned out delicious, I found that they weren’t meaty enough for my tastes.
Another benefit that I found this recipe was that I froze most of the sausage rolls that I made and now have sausage rolls on standby in case another craving hits.
Make 12 sausage rolls
- 450 g sausage, casing removed
- 2 eggs
- 1/2 cup break crumbs
- 1/4 cup onion, finely diced
- 2 sheets pre-made puff pastry
- Preheat oven to 425
- In a bowl mix together sausage, bread crumbs, eggs and onion
- Roll out one sheet of puff pasty and cut into three. (you want three long and narrow strips vs three short and stubby strips)
- Place filling along one side of the long edge of the puff pastry
- Roll puff pastry and seal the seam by running a wet finger along the edge of the dough
- Place stuffed and rolled dough in the fridge for 10 minutes to allow it to firm up.
- Repeat steps 3-6 with second sheet of dough
- remove rolls from the fridge and cut in half to form 12 equal sized rolls
- Bake in the oven for 15-20 until golden brown.
- Serve and enjoy!