Sausage Rolls

Ingredients

1 lb Gianelli Sweet Sausage
1 cup breadcrumbs
2 eggs (1 egg beaten plus 1 egg beaten for egg wash)
3 Puff Pastry Sheets


Directions

Thaw the puff pastry sheets by leaving the sealed package out for at least 1 hour.
Mix 1 cup breadcrumbs, 1/2 beaten egg and 1lb Gianelli sweet sausage (skins removed) in a bowl. Mix thoroughly until the meat starts to stick together.
Using your hands, roll the sausage meat, forming about 4 cylindrical shapes about 3/4 inch thick and 10 inches long. Set meat aside.
Preheat the oven to 400 degrees Fahrenheit.
Line a large baking tray with parchment paper.
Open the thawed puff pastry and place a sheet on a floured surface. Cut into strips about 3 inches wide and 10 inches long.
Place a piece of the pre-formed sausage meat on the pastry close to the edge. Roll the pastry around the meat, overlapping underneath by one inch.
Cut the pastry roll, then roll it back to brush the lower layer with egg wash. Re-roll and seal the lower seam.
Using a sharp knife, cut two diagonal 1/2 slits in the top surface of the roll. Repeat the procedure to form 18 sausage rolls.
Lay the prepared sausage rolls on the baking tray in rows one inch apart.
Brush the top of the pastry with egg wash.
Bake in a 400 degree F. oven for 20 minutes. Lower the heat to 350 degrees F. and bake for a further 5 minutes.
Remove from the oven when golden brown on top. Cool the sausage rolls on a wire rack.
Serve hot or cold.
Can also be made ahead and frozen uncooked. Take straight from the freezer, brush with egg wash and bake in a 400 degree F. oven for 20 minutes as above.