Ingredients:
1-2 pounds of any sausage (I used Johnsonville Italian Sausage (Sweet).
1 package puff pastry
Directions:
Note: If using Italian or any sausage with casing on the link, it is necessary to remove the casing before rolling into the puff pastry.
Thaw pastry according to package directions. Roll sausage into one long 1 1/2-inch log. Wrap in plastic wrap and chill throughly. Cut pastry sheet into three sections according to the fold lines on the pastry sheet. On a lightly floured surface, roll pastry just enough that it will wrap around the sausage roll. Wrap pastry around sausage roll. Seal with a little water. Chill.
To finish: Preheat oven to 350 degrees. Slice pastry roll into 1-inch rounds and place on a lightly sprayed baking pan. Bake until sausage is done through and pastry is puffed and golden. Remove to rest on a rack to drain for a few minutes. Transfer to a serving platter or warming tray. Serve at warm room temperature.
From: Miss Olivia's Table (A local restaurant)