Sausage rolls

Sausage rolls are a marvellous food. And Boo (4) and Skibo (2) both love them. And anything that gets those two to eat consistently is a good thing.

Sausage rolls the easy way: fly to England, go to a bakery and buy.
Sausage rolls the nearly as easy way: I use Pepperidge Farms frozen puff pastry and Snow Creek bulk sausage (buy local!). The pastry comes in two sheets folded into thirds, giving 6 pieces of pastry per package.

2 packages Pepperidge Farms frozen puff pastry
3 lbs bulk sausage

Take pastry out of the freezer half an hour ahead of time. Preheat oven to 425 F.
Cut each lb of sausage lengthwise into four pieces: roll each piece into a 16 inch cylinder. Put aside on parchment paper while you roll out the pastry. Cut the two packages of pastry into the obvious 12 rectangles. Roll each rectangle out on a floured board (cool marble works well) to a rectangle about 16 inches by 8-10 inches. Place a cylinder of sausage on a rectangle of pastry, and roll up, sealing the last inch or so by brushing with water.
Cut each pastry wrapped sausage cylinder into short pieces (I usually cut into either 12 or 16 pieces). Place these sausage rolls on an oven proof baking rack
(preferably non-stick) on a baking pan, and place in the oven. Bake until golden brown. Allow to cool before eating.

The rolls can be made longer, they can be brushed with eggs before baking, etc. Play with the recipe -- make it your own!.

N.