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Sausage rolls are more a matter of assembly than anything else . . .          

I use Pepperidge Farm frozen puff pastry. Each piece is divided into three strips.  Roll out each strip to approx. 20" long and 4" wide.  These are just rough estimates.  I use Jimmy Dean Sage Pork Sausage Meat.  1 lb. sausage to one piece of pastry (i.e. 3 strips.)  Divide the sausage meat into three, and roll each piece under the palm of your hand into a long roll, equal to the length of the pastry.  Use a light dusting of flour on the sausage meat to make it easy to roll so it doesn't stick.

Place the roll of sausage meat down the center of one of the strips of pastry.  Brush water down the right side of the pastry, so that when you roll the pastry over, the overlapping edges will stick together.  Roll the pastry over the sausage meat so that you have an enclosed roll.

Put one egg and a splash of water in a cup and beat.  Brush the top of the roll of pastry with the egg wash. (If you don't add the splash of water, the sausage rolls will brown too much on top.)

Cut the roll into individual sausage rolls - remember they will shrink in size a bit when you bake them.  About 3" for cocktail size.  About 5" for regular size.  About 9" for luncheon size.  If you are baking the 9" rolls, use a sharp knife and make a few slits in the top.  The smaller sizes don't need them.

If possible, cook them on a baking tin that has holes in the top so that the grease will drain away.  (Line the bottom with foil so you don't have to wash it!)  Very lightly spray the top with Pam to prevent sticking.

400*  Look at them after 20 minutes - look to see that the pastry has puffed up and is lightly browned on the top.  You many have to cook them up to 30 minutes, depending on your oven.

Remove from the pan as soon as they are done, so they will not be greasy.  Cool on a cooking rack.

Sausage rolls are a wonderful staple to have on hand for entertaining.  You can freeze them in bags, after they are cooked, and they warm up easily. 

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