Since I received thunderous acclaim and interest from the last post (from all two of you), I decided to post instructions so you can make your own!

You will need:

2 packages of puff pastry sheets.

2lbs of bulk sausage (I use Jimmy Dean, but you are encouraged to try your own)

1/2 an onion

1 egg

sage

some flour

a mid-sized mixing bowl

a fine grater

a rolling pin

a baking sheet

an oven preheated to 350 degrees.


First, puff pastry is generally kept frozen until ready to use. In the packs we get, it's generally folded into thirds on top of each other. You want to let it thaw to the point where you can unfold it. Keep an eye on it while this happens, cause you don't want them to thaw to the point where they stick together. Then you'll just have one reaaaally thick stretch of puff pastry.

While the puff pastry is thawing, you'll want to prep your meat. Perversely, this starts with grating your half onion into the mixing bowl. If you've a standard cheese grater, you want to use one of the fine sides, so the onion is more or less pulpy when you're done (alternatively, you can use a food processor, but grating onions manually is a sign of virility in some cultures.) If you like onion, use more than half an onion, if you don't, use a little less. After you finish the onion, add about two teaspoons of sage (again, more or less to taste) to the onion, and then mix the sausage in your onion and sage mix. Set your meats to one side.

Now, you want to cut the puff pastry sheets into three equal sections (this should be simple, if you follow the creases from where they were folded earlier). Once they're cut, you want to dust them with flour and roll them out (if you're good, you can get them to be about half again as big). Once you're done, they should still be pretty rectangular.

Now comes the fun part. Take the meat, and lay it out in the middle of the strips, so you have a glorious line of unbroken sausage that runs the length of your pastry (that......didn't sound dirty in my head). Once you've a strip laid out, fold the pastry over the sausage and pinch the two sides of the pastry together. The goal here is to have about a foot long, 1 inch diameter tube of meat with pastry wrapped around it. Cut the tube into 1 inch sections, and be sure you poke at least two decent sized holes in the top.

Now, for the finishing touch. Take your egg, crack it into a small bowl, and mix it up. Then lightly brush the individual rolls with egg (this step is optional, but it gives the finished rolls a nice golden color at the end).

Fill up your baking sheet with the rolls, and cook them in the oven at 325 for about 10 minutes or until golden brown on top.

You are, of course, encouraged to try your own variations on spices and meats (like ground bacon, for instance.....=0.0= I'll have to try this) or the spices involved. Also, instead of making about 30 small rolls, you can make two or three larger ones and have that for dinner.

Bon Appetit!