- Sausage Rolls

SAUSAGE ROLLS


2 lbs. sausage meat
2 c. cracker crumbs (I use Vegetable Thins)
1 pkg. Lipton onion soup mix
2 pkg. Tenderflake frozen puff pastry
2 eggs (whisked with 1 T water)

Mix first 3 ingredients together.

Roll out pastry and cut each portion (there are two portions in each package) in half.

At the edge closest to you place 1/8th of the sausage filling along the length of the edge. At the edge farthest away from you, brush the egg wash along the top (this will become the glue). Starting at the edge with the sausage filling, roll up to meet the top. You can then cut them in your desired size (see notes).

Once cut, place on a rack on a cookie sheet (that way any excess grease goes on the pan and doesn’t stay in the sausage roll) and brush the tops with the egg wash.

Bake at 400º for 20 minutes.

Notes:

1. I like two-bite size sausage rolls so if you cut each portion you will yield around 60 cocktail-size sausage rolls.

2. After rolling, the best way to cut to desired size is to use dental floss. That way they cut but they don’t squish as they would with a knife.

3. These are hands down the best you will ever have.