| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Appetizers | 90 | Servings | |
INGREDIENTS
| 1 | lb | Puff Pastry |
| 1 | lb | Sausage meat – well-seasoned |
INSTRUCTIONS
Number of Servings: 90 Roll the puff pastry into a rectangle 15-1/2 x 9 inches and cut the rectangle into three strips, each 3 inches wide. Divide the sausage meat into thirds and roll each into a "snake" the length of the pastry. Place each roll of sausage along one edge of a pastry strip. Roll the pastry around the sausage and wet the edges with ice water and press to seal tightly. Chill the rolls for at least an hour. Preheat the oven to 400F. Cut the sausge rolls into 1/2-inch slices and put them on parchment-covered baking sheets. Bake until the pastry is puffed and golden brown, about 12 minutes. Serve warm, or reheat immediately before serving. NOTE: The sausage rolls can be sliced and frozen before they are cooked. To bake, preheat the oven to 400 F and cook the frozen puffs as above. From Martha Stewart's "Hors D'Oeuvres". Posted to MM-Recipes Digest V4 #033 by John Merkel <[email protected]> on Jan 31, 1997.
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