SAUSAGE ROLLS

[Kitchen Witch]

SAUSAGE ROLLS


16 skinless sausages or sausage meat
Pie crust or puff pastry

Fry sausages slowly to remove fat and also to cook. Drain well and cool. This can be done a day ahead. Sausage meat can be used by forming into sausage-shaped rolls with hands dipped in cold water to help keep from sticking. Fry as for sausages. Cool thoroughly. Roll out pastry on floured surface. Lay a sausage on outer edge. Trim edge even. Cut strip the width of sausage. Roll sausage up in pastry, allow extra for over lap, and cut pastry. Dampen overlap to seal. Cut wrapped sausage in half and place in baking tray, sealed side down. Repeat with remaining sausages. When cut in half you have a 2 bite-size piece. They may be left whole if a larger snack is desired. Place on ungreased baking tray. Bake in 400 degree oven for about 20 minutes until browned. Cool. Store in container in refrigerator. Makes 32. To Serve: Arrange on baking tray. Heat in 400 degree oven for about 10 minutes until hot. May be heated in microwave although crust won't be quite as crisp.