INGREDIENTS

INSTRUCTIONS

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
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http://www.concentric.net/~sherschm/cic.htm
Recipe by: Sherilyn Schamber Posted to TNT - Prodigy's Recipe Exchange
Newsletter  by Sherilyn Schamber <sherschm@concentric.net> on Aug 16, 1997

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