Sausage Pinwheels

• 1 13 lbs sausages, about 18
• 6 sheets frozen puff pastry
• 12 cup cheese, grated
• 2 tablespoons barbecue sauce
• 2 tablespoons tomato sauce
• egg wash (1 egg mixed with splash of milk)

1. Pre heat oven to 200'c (390F) and defrost pastry sheets in a single layer.
2. De-skin sausages by slicing gently down the middle and peeling off the skin (this can be skipped if you are using bulk sausage meat).
3. Spread 3 sausages on a sheet of pastry to the edges - leaving an edge on the top.
4. Add a squeeze of tomato sauce or BBQ sauce on the sausage and sprinkle a bit of cheese on top.
5. Brush egg wash on the esge and roll into sausage shape and wrap with plastic wrap and put in the freezer for 10-20 minutes to harden up.
6. Repeat the above steps with the rest of the pastry and sausages, alternating the BBQ and tomato sauce for different flavours.
7. Take the rolls out of the freezer and unwrap - cut into slices about 1cm wide (0.4in) and place on baking tray lined with greaseproof/baking paper.
8. Brush each slice with eggwash and place trays in oven.
9. Cook for 15-20 minutes or until they are golden brown and puffed up.

sausages, pastry, cheese, barbecue sauce, tomato sauce, egg wash

Taken from www.food.com/recipe/sausage-pinwheels-288635 (may not work)