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Sausage Rolls

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Picture: 
Ingredients: 
1/2 lb. ground pork
1/2 lb. ground lamb, veal or turkey ( I always use turkey as the other 2 are hard to find and expensive)
1 small onion, diced
3 oz. shredded suet
3/4 cup bread crumbs
1/4 lemon zest or 1 tsp. dried lemon peal
1 tbls. Worcestershire sauce
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. grated nutmeg
1/2 tsp. fresh herbs (parsley, rosemary, basil and bit of salt and pepper. I use dried most of the time)
1/2 tsp. sage powder
1 egg, beaten
flour for coating
1 package of frozen puff pastry, thawed
Directions: 

Sausage meat filling:
-Put the first 13 ingredients in a bowl and mix well. Add the egg and mix again with your hands until everything is thoroughly combined.

Sausage Rolls:
-Take one section of pastry from the box and roll out thinly into a rectangle approximately 9x9". Put the other half section of pastry dough into a freezer bag and refreeze. Slice the rolled out piece of dough down the middle.
-Divided the sausage meat into 2 pieces, dust with flour and form into 2 rolls the length of the pastry. As the picture shows the flour keeps the mixture from sticking to your hands so you can work with it. The rolls should be about 1" in diameter.
-Lay a roll of sausage meat down the center of each strip, brush the edges down with a little milk, fold one side of the pastry over the sausage meat and press the two edges firmly together.
-Brush the length of the two rolls with milk, then cut each into slices about 1 1/2-2 inches long.
-Place on a baking sheet at 400 degrees for 25 minuets.Then reduce the temperature to 350 degrees and cook for about 10 more minutes.

*Can be served hot or cold, as appetizers or a main course. These are really good cold! You wouldn't think it being a meat pastry, but I make them the night before a road trip, eat them for dinner, let them warm to room temperature in the car and have them for lunch on the road. Soo good!

Suet-You can get this in the meat department at your grocery. You will probably have to ask for it. I buy it by the lb, and package it, then freeze until needed.

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