These sausage rolls are a perfect appetizer for serving on game day but can also make a quick and easy weeknight meal.
- 1 pound ground turkey, both leg and breast meat
- 1 teaspoon garlic, finely minced
- 1 teaspoon fennel seed, toasted and crushed
- 1 teaspoon red chili flake
- 1 tablespoon fresh oregano, finely minced
- 2 teaspoons salt
- 2 sheets puff pastry
- 2 egg yolks, whisked
- 2 tablespoon fennel seed
- 2 tablespoons Maldon Sea Salt
Whole Grain Mustard Aioli
- 1 cup good quality mayonnaise
- 2 tablespoons whole grain mustard
- 1 teaspoon Dijon mustard
For the turkey sausage:
Preheat oven to 400°F. In a medium bowl mix together the ground turkey, garlic, fennel seed, chili flake, oregano and salt.
Divide the sausage mixture into 4 portions. Form each portion into a 1-inch thick log and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
Lay the puff pastry out flat and roll out slightly and cut into four equal sized squares.
Remove sausage logs from plastic wrap. Place a log of sausage onto each of the puff pastry squares leaving room above and below the sausage. Gently roll the puff pastry over the sausage. Cut the puff pastry 1/4-inch above and below the sausage. Use a fork to pinch the edges shut.
Brush the sausage roll with egg yolk and sprinkle the tops with Maldon salt and fennel seed. Bake for 10-12 minutes until golden.
For the mustard aioli:
In a small bowl, whisk together all the ingredients.
Slice each sausage roll into 4-5 pieces and serve along side whole grain mustard aioli.