| 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 <jmerk@doitnow.com> on
Jan 31, 1997.
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