Over 200 sausage rolls, done! They're mini's so don't gasp at that amount. It took me a few years before I found the perfect recipe but now that I've used this one for two years I don't think I'd ever go back to whole sausages and pie pastry again. I remember Hubby, who doesn't like sausage, peeling off the pastry and eating only that, and Dallas, my oldest daughter, peeling off the pastry and eating only the sausage. Why the two of them didn't just share one roll was beyond me. But now they both eat the whole thing :)
I base my recipe loosley on this recipe at RecipeZaar. My amounts are pretty much guesstimated; "a bit of this, a bit of that" until the mix is quite "sloppy." Ground pork or sausage is hard to come by in our little town so I grind my own meat, usually just pork butt roasts, and add spices, such as Italiano Seasoning and Hy's Seasoning Salt along with salt & pepper. The pastry I use is Tenderflake Puff Pastry. I roll it out to 12 by 14ish inches and I'm able to get three long sausages from one block (It comes in two blocks). An icing bag with no nozzle works beautifully for squeezing out the mix, and then a pizza cutter to cut all the pastry works like a charm. The long rolls are then cut into about 2 inch lengths. The recipe is in Celsius so it's 425 Fahrenheit for 5 minutes, and then 400 Fahrenheit for 25 minutes (It's supposed to be 20 but I like them well done so I add 5 minutes). These are gobbled up as fast as I can make them, even Pops was here today and took a Ziploc baggie with him as he headed out to feed the cows. These rolls are so flaky and the meat is as spiced as you make it. I know there's not a whole lot of time left for Christmas but you may want to take them to a New Year's event.
For a complete tutorial click here.