By Freda Rumford from the July 2013 Edition
The pastry given previous may be used for this recipe or, if available, the store bought puff pastry may be preferred. I once watched Mona Brun, the home economist for
Woodward’s Department stores in Canada make sausage rolls and it was such an arduous procedure I doubt anyone would follow her instructions. She cut each piece of pastry into a small wrapper and rolled each piece of sausage separately, Far too time consuming for me.
Sausage rolls, if too fat, the meat may not be cooked in the middle and they will likely open at the sides.
1lb sausage meat or skinned sausages
(in Mexico the Johnsonville breakfast sausages work)
1 packet Puff Pastry or 1/3 Anna’s pastry recipe (the balance can be refrigerated for another use.) if making for a crowd, use it all.
Water to seal rolls
Beaten Egg for glazing
1) Roll pastry into thin sheet
2) Take two or three sausages and with the hands roll them together in a little flour on the
counter until they make one long sausage tube.
3) Starting on the left of the pastry sheet place the sausage tube on the pastry about 2
inches in from the edge. Fold the left hand edge of the pastry over the sausage to about
½ inch pastry on the right hand side of the sausage.
4) With a pastry brush, moisten the edge of the bottom layer of pastry and press the
overlapped pastry down upon it.
5) With a sharp knife, cut the enveloped pastry down the long side.
6) Cut the rolls into desirable and equal lengths and place on a cookie sheet for baking.
Make 2 or 3 slits in the top to allow air to escape, then brush tops with beaten egg
7) When all are ready, bake in a 400* oven for about 20 minutes or until golden.
Let rest on a cake rack until cool. Try to resist the temptation to sample to early, the sausage in the centre is HOT and will burn.