I adore puff pastry and will look for any excuse to use it. I keep several boxes on hand as a regular staple. I also have directions downloaded for making homemade puff pastry, but I haven't tried it yet.
Puff pastry should remain frozen until just before you're ready to use it, then let it defrost for about 20 minutes or so. Each box has two sheets inside, folded in thirds.
Unfold one sheet at a time and slice it into thirds. Be sure to use a floured surface.
Take each section and roll it flatter and larger. You'll need to press hard on the rolling pin.
One box of puff pastry will use two pounds of pork sausage. I like the "hot" stuff.
Pinch off about a third of a pound of sausage...
...and roll it into a "snake" long enough to fit one of the flattened sheets of pastry. Give yourself a little room at the ends.
Then wrap the meat up in the pastry and pinch the ends. Sometimes I moisten the ends with a bit of water to help them stick.
I cook them on a cookie sheet with a cooling rack over it, in order to let the sausage rolls drip while cooking.
Bake at 375F for about half an hour, or until browned to your satisfaction.
Serve with a veggie of your choice, my personal preference being broccoli. An excellent meal for those nights when you're really really busy.
Yum!
