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Sausage Rolls

1/2 lb. sausages (I use sausage links)
Rough puff pastry (see below)

Wipe, prick and blanch the sausages, remove the skin, and if too
large cut in half. Roll the pastry to about 1/8" thick. Cut it
in pieces. Place a sausage on each piece of pastry; wet round the
edges, fold the pastry over, press the edges together, and knock
up with the back of a knife. Place the sausage rolls on a baking
sheet, brush them with beaten egg, and bake in a hot oven for about
30 minutes. Pile the sausage rolls neatly on a dish, and garnish
with parsley. (I bake at 350)

Rough Puff Pastry

8 ozs flour
4 ozs butter
1/2 tsp salt
Few drops of lemon juice
Cold water

Sieve the flour and salt into a bowl; add the lemon juice and the
butter broken into pieces the size of a walnut; add sufficient cold
water to bind the ingredients together. Turn on to a floured board,
and roll the pastry into a long strip. Fold it in three, and press
the edges together. Half turn the pastry, rib it with the rolling
pin to equalize the air in it, and again roll it into a strip.
Fold in three and repeat this until the pastry has had four rolls,
folds and half-turns. It is then ready for use.


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2 of 2 people found the following review helpful:
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Hot diggidy dog, March 4, 2004 - 01:08 PM
Reviewer: Rochelle Siegel Smith from Old city with Historic Drunks! Charleston, S.C. USA
Hubby wanted foot-long hot dogs, problem? There wasn't foot-long BUNS! I bought the prepared canned, crescent, 'tri-angle' dinner rolls in the supermarkers dairy case. End-to-end I slit the dog filling its 'cavity' with pepper jack cheese. rolling four triangles around each dog (8 per can, I used two cans) wetting the corners of the triangles with a little water, brushed them all with egg white, baked them 30 minutes in a hot, 350-degree oven. Boy was hubby happy, as was I in pleasing his palate.

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