Sherilyn's Aussie Sausage Rolls
Use one pastry at a time, keeping the other one refrigerated until ready to use.
Roll one pastry as thin as possible lengthwise.
Mix about ¾ to 1 cup fresh breadcrumbs with the sausage to help absorb some of the grease when cooking (makes for better pastry).
Place half the sausage mixture on pastry about 1½ inch from edge, lengthwise; roll.
Repeat with second pastry and remaining sausage.
Glaze by brushing with beaten egg.
Using white cotton thread, slip underneath roll; bring up sides of thread and criss-cross your hands so that the thread cuts the roll at 2 inch intervals.
Place on baking sheet.
Bake 375℉ (190℃) until golden brown.
Not timed--sausage is to be completely cooked--start checking after 10 minutes.
If not cooked, turn them over and continue cooking and watching.
Be careful, there is alot of excess grease left on the baking sheet.
Serve with plenty of ketchup, for breakfast, lunch, or dinner.