A recipe post coming a bit late for Thanksgiving but just in time for any holiday parties – whenever these sausage rolls are around they get demolished so I would suggest getting a bit extra of the puff and stretching the sausage mixture so you can make even more. My personal fave is to dip them in a bit of extra spicy mustard. Enjoy!
"Sausage" Rolls
- 1 pack Gimme Lean Sausage
- a couple fresh sage leaves, chopped
- 1/2 small yellow onion, diced (I used a bit of red too just for fun)
- 2 cloves garlic, minced
- 1 tsp rosemary, chopped
- 1/2 tsp white pepper
- a dash of poultry seasoning
- 1 pack puff pastry (approx. 8-10 oz)
- milk (for glazing)
If you are a real champ you can go ahead and make your own puff, 
if not go ahead and head off to your local grocers to buy a pack. You will most likely have leftover sausage mixture, I usually roll these into little meatballs and fry them up with some spaghetti, 
but feel free to use it on anything you are so 
inspired to!
First off, get out your puff to get to room temp. Grease baking pan. Empty sausage tube into a tupperware. Saute onion, garlic, and herbs. Remove from heat, and then toss in with sausage. Mix. Pop it onto a piece of cellophane and roll until thickness of a dime. Cut puff into 3in strips and brush edges with milk (to help with the seal). Place sausage in the center, place second strip on top and then cut down in between (this is terribly described, see pic). Press down sides with fork and make a few knife cuts in the top. Place on greased pan. After all your soldiers are lined up on the pan, brush them with a bit of milk or egg. Bake on 385 for 20-25 mins or until they look golden brown and are calling your name. Makes approx. 36
