Sausage Rolls

Alex's parents were both born in England, so many of his favorite foods have a British influence. I have loved being introduced to some great recipes along the way. 

This one came from Janet, Alex's mother.  She always makes Sausage Rolls around Christmastime, and I look forward to them every year.  One busy day, I remember her patiently teaching Alex and me how to make them after work.  Definitely a favorite around here.

Sausage Rolls

Recipe from Janet Diestler

Ingredients:

• 1 box Frozen Puff Pastry Sheets (2 Sheets per box)
• 1 tube Sage Sausage (Bob Evan's is the best)
• 1 Egg
• Flour for dusting

Directions:

1. Thaw puff pastry as per package directions.  Split each sheet along fold lines - making three rectangles per sheet (6 total, between the two sheets). 
2. Lightly flour counter-top and rolling pin.  Gently roll each puff pastry rectangle, to extend size about an extra centimeter on each side.  Set aside.
3. Split sausage into six equal portions.  Lightly flour counter-top surface and roll out each sausage piece like a snake, until it meets the length of puff pastry rectangles. 
4. Fold puff pastry rectangle around sausage, and seal dough with a fork (you may wish to smear a few drops of water along the edge to hold it's seal).  
5. Lightly tap the sealed end with the edge of a knife at an angle.  
6. Brush beaten egg on top of each roll. 
7. Cut each roll into 2 inch increments (about six per roll).
8. Cut a few slats on top of each roll for ventilation. 
9. Bake per Puff Pastry instructions.