This is what I do -
Depends what type of sausage rolls I want to make when it comes to type of meat i use so this differs according to ones tastes or likes.
Pork Sausage rolls
350 gm minced pork
at least one sliced or finely chopped apple
a half finely chopped onion
salt and pepper
1 egg (beaten)
approx 4 sheets puff pastry
Preheat the oven to 400 degrees F (200 degrees C).
Mix together all the above ingredients.
Unfold the puff pastry sheets, and cut along the fold lines of each sheet to form 6 equal squares for a total of 12 squares. Brush each square with mustard. Divide sausage mix into 12 pieces, and roll into small logs. Place one log on each square. Roll dough around the sausage mixture, and seal with a bit of beaten egg. Place rolls onto an ungreased baking sheet, and brush the tops with the rest of the egg.
Bake for 20 minutes in the preheated oven, or until the rolls are puffed and golden. I usually watch after 10 minutes or so to make sure they don't burn. These freeze (unbaked) very well.
Beef Sausages, much the same except I don't use mustard with these or of course apple. I also may add grated carrot and grated potatoe to either mixes.
Enjoy - Kathleen
Life is what happens to you while you're busy making other plans.
- John Lennon