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Prep Time: 60 Minutes Cook Time: 35 Minutes |
Ready In: 95 Minutes Servings: 8 |
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I've used this recipe for a long time now, and my Aussie husband loves them! The orginal recipe was found , however I've simplified the directions. Ingredients:
1 lb bulk sausage (italian, mild, or whatever you like) |
1 cup herb stuffing mix |
salt and pepper |
1 (2 sheet) package puff pastry sheets |
1/4 cup milk |
Directions:
1. Preheat oven to 350.
2. Mix sausage, stuffing, salt and pepper in a large bowl by hand and allow to sit for a few minutes for the moisture in the sausage to soften the stuffing mix.
3. Cut each pastry sheet into 3 equal part for a total of 6 large rolls. You can make smaller rolls by cutting each sheet again to make 6 rectangles (a total of 12 small rolls).
4. Roll each cut pastry sheet out on a lightly floured surface.
5. Divide sausage mixture into 6 balls (or 12 if making smaller rolls).
6. Using cut pastry rectangles as a guide for size, roll each ball into a roll shape leaving about 1/2 inch of pastry at each long end.
7. Folding long ends first, wrap entire sausage mixture roll in pastry and seal all edges with water.
8. Place seam side down on a greased cookie sheet; brush with milk.
9. Bake for 35 minutes or until golden brown.
10. Sausage rolls may be cut into smaller rolls for serving, and are most often served with ketchup.
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