Sausage Rolls

• 1 pkg. puff pastry (Pepperidge Farm)
• 2 pkg. Bryan pork sausage meat
• 1 beaten egg
• 1 small onion, minced
• 2 tsp. dried sage
• 1 tsp. rosemary
• 1/4 tsp. pepper
• 1 c. white breadcrumbs, dried
• 1/4 c. milk
• 1 egg yolk
• 1 Tbsp. cold water

1. Preheat oven to 475u0b0.
2. Put pork sausage, egg, onion, herbs, breadcrumbs and milk into large bowl and mix well.
3. Sprinkle flour onto kitchen bonch top.
4. Roll out pastry sheets to 14-inch length and cut into 3 x 3-inch widths.
5. Brush 1 edge of each with water. Roll sausage mixture into long sausage shape and lay in middle of pastry strip (lengthwise).
6. Turn edge of pastry over sausage and turn again onto water-brushed edge (should be underneath).
7. Repeat with remaining pastry strips and filling.

pastry, sausage meat, egg, onion, sage, rosemary, pepper, white breadcrumbs, milk, egg yolk, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=744298 (may not work)