rdfreak

So I made them. Fortunately Nan had decided to come over for a visit so she showed me how I go about rolling them up; so was greatful for that; I know how it's all done now.
Two trays are cooling and one is still in the oven. Makes prob about .. let's see ..36 depending on how small one cuts them.
Turned out Ang remembered the recipe.
I didn't have a time and temp given to me, but this worked for me;
six pastry sheets
1 Kilo sausage meat
1 egg
1 cup breadcrumbs
1/4 cup worcestershire sauce
1 TB tomato paste
One onion
I cut the pastry sheets in half.
I mixed all the ingredients together.
Rolled it into sausages. Place them in the middle of the small sheet of pastry and made sure the meat stretched to the ends. Then i folded it over twice (as in, one side up covering one half of the meat, then rolled it again.)
It made me about eight long sausages.
Then I cut them to my desired length.
Cook on approx 200 C for approx 30 to 40 minutes (mine works nice at 36 mins.

Note the original recipe didn't have onion, but I thought I'd add it (or some as I use frozen onions).
They turned out a bit greasy unfortunately; greasier than i remember anyway. think it's because it wasn't butcher meat; I find that better quality than supermarket meat.
til Next time, RdFreak