Scottish Sausage or 1 lb sausage links
1 Sheet Pepperidge Farms Puff Pastry (they come in a box of 2)
1 Beaten egg
Roll out pastry and cut into 12 - 4" squares.
Place sausage meat, slightly floured on pastry, wet edges of pastry, fold over pressing edges together.
Make 3 slanting cuts on top and brush with beaten egg.
Bake in a hot oven, 375 for 20-30 minutes, or until golden brown.
Makes 1 dozen ( I usually double or triple this recipe)

Sausage Rolls ( home made pastry )

1/2 lb. sausages (I use sausage links)
Rough puff pastry (recipe follows)
Wipe, prick and blanch the sausages, remove the skin, and if too large cut in half.
Roll the pastry to about 1/8" thick. Cut it in pieces.
Place a sausage on each piece of pastry; wet round the edges,
fold the pastry over, press the edges together, and knock up with the back of a knife.
Place the sausage rolls on a baking sheet, brush them with beaten egg, and bake in a hot oven for about 30 minutes.
bake at 350

Rough Puff Pastry

8 ozs flour
4 ozs butter
1/2 tsp salt
Few drops of lemon juice
Cold water
Sieve the flour and salt into a bowl; add the lemon juice and the butter broken into pieces the size of a walnut; add sufficient cold water to bind the ingredients together.
Turn on to a floured board, and roll the pastry into a long strip.
Fold it in three, and press the edges together.
Half turn the pastry, rib it with the rolling pin to equalize the air in it, and again roll it into a strip.
Fold in three and repeat this until the pastry has had four rolls, folds and half-turns.
It is then ready for use.

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