Sherilyn's Aussie Sausage Rolls

* Exported from MasterCook *

Sherilyn's Aussie Sausage Rolls

Recipe By : Sherilyn Schamber
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Sausage
Original Australian
Reg 2 Take 5 - Sherilyn

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pkg Jimmy Dean SAGE sausage -- bulk
3/4 C Fresh breadcrumbs -- to 1c
2 Pkg Puff pastry
1 Egg -- beaten

Use one pastry at a time, keeping the other one refrigerated until ready
to use.
Roll one pastry as thin as possible lengthwise.

Mix about 3/4-1c fresh breadcrumbs with the sausage to help absorb some
of
the grease when cooking (makes for better pastry).

Place half the sausage mixture on pastry about 1 1/2" from edge,
lengthwise; roll. Repeat with second pastry and remaining sausage.

Glaze by brushing with beaten egg.

Using white cotton thread, slip underneath roll; bring up sides of
thread
and criss-cross your hands so that the thread cuts the roll at 2"
intervals. Place on baking sheet.

Bake 375 F until golden brown.

Not timed--sausage is to be completely cooked--start checking after 10
minutes. If not cooked, turn them over and continue cooking and
watching.

Be careful, there is alot of excess grease left on the baking sheet.
Serve with plenty of catsup, for breakfast, lunch, or dinner.

This is one of those recipes that came to me in adulthood. I remember
being 16 years old and eating sausage rolls while walking down one of
the
old "city" streets in Dungog, New South Wales, Australia. The city was
built in the 1800's and has a population of a handful. It still looks
if
time stood still in there. The taste of sausage rolls and the memory of
Dungog and my precious Nana have never left me. This is an awfully good
recipe from "memory." And you know, I even impress my mother with this
one!

REG 2 and TNT shared by Sherilyn Schamber

Share 10 recipes from a favorite cookbook each month. Receive 150-300 in
return, MC formatted. No recipe program necessary to participate.
http://www.concentric.net/~sherschm/cic.htm

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