Can't Be Beat Sausage Balls

• 6 puff pastry sheets, halved and pre-rolled
• 2 14 lbs ground sausage
• 1 cup breadcrumbs
• 1 medium onion, finely chopped
• 1 tablespoon garlic, chopped
• 2 tablespoons parsley, chopped
• 12 cup milk
• salt & pepper
• 1 egg
• 2 tablespoons milk

1. Preheat oven to 425 degrees.
2. Lay all the sheets of pastry out on prep table.
3. In a large bowl, mix together the meat, breadcrumbs, onion, garlic, parsley, milk and salt & pepper to taste.
4. In a small bowl, whisk the egg and 2 tablespoons of milk together.
5. Fill a large piping bag (no nozzle) or zip-loc with corner cut out, with the mixture and squeeze out a long line of mix down the long edge of the pastry about 1/2 an inch in from the edge.
6. Roll the pastry up and seal the inner edge with a little of the egg-milk wash. Cut the roll in half and prick a couple of time with a fork.
7. Repeat the fill-roll procedure until all mixture is used.
8. Place rolls on sheet tray and brush all with egg-milk wash.
9. Place in preheated oven for 5 minutes.
10. Reduce heat to 400 degrees and cook for 20 minutes more.

pastry sheets, ground sausage, breadcrumbs, onion, garlic, parsley, milk, salt, egg, milk

Taken from www.food.com/recipe/cant-be-beat-sausage-balls-399042 (may not work)