Sausage roll question

[Thanks4Food]

Someone suggested that sausage rolls with breadcrumbs in the mix makes a less greasy roll. I have purchased "Irish Bangers" from Whole Foods that have breadcrumbs as an ingredient. Think I should still add more breadcrumbs?

I assume they're already seasoned and don't need additional seasoning, but I was going to add onions and Dijon mustard (per the recipe I've got). Any other suggestions? This is my first attempt.

[Harters]

I'd normally cut the pastry in half lengthways. Then put the sausage meat down each length and roll to seal (making two long rolls). Then cut them into whatever lengths you want (that's about 5cm for me). I'd get around 10 or 12 sausage rolls from each pastry sheet.

[Thanks4Food]

That's exactly what I expected to do, but the Pepperidge Farm sheets opened up to about 12" square. How to cut in half to have "2 long rolls"?

To steal from "Car Talk", it was a Royal Payne Diaz, but I did managed to make about 24 sausage rolls--but that was with cutting each sheet in 6 sections and then rolling each section flatter to then cut in half again. I would NOT have attempted this project if I knew I was going to have employ the rolling pin. Hope my husband doesn't like these too much, because I'm not doing this again!

[Harters]

"about 12" square. How to cut in half to have "2 long rolls"?"

Don't. Cut it into three.

[Thanks4Food]

HELP! Hope someone will read this today. I'm using this recipe: http://www.whats4eats.com/meats/sausa... and they say to: "Unfold the puff pastry onto a lightly floured work surface. Cut each sheet in two lengthwise to make four long rectangles."

I've never used puff pastry before and couldn't believe it when I unfolded the first sheet--it's dinky! Cutting it in half is not going to give me a long rectangle. And I've got 2 lbs of sausage meat as the recipe called for. How in the world do I fit 2 lbs of sausage meat into these dinky sheets of pastry?

[ChiliDude]

Don't cut the puff pastry. Fill what you have with just enough sausage so that you can completely enclose the sausage. Make a sausage pie with the remaining sausage using store bought pie dough, a package of which usually contains 2 rounds of dough fold in quarters. Brown the remaining sausage and mix with chopped onion, chopped bell pepper, add some mustard, be creative.

If the instructions of pie dough box suggests using aluminum foil around the edge of the pie during the last half of the baking period to prevent burnt crust. Do just the reverse. Put the foil around the edge in the beginning because it is easier to remove the foil at half time than to put it on a hot dish. I don't who writes the baking instruction on the product boxes, but I do not like to get burned by following foolish instructions.

[gbque]

I make sausage rolls all the time for apps. We generally go with italian sausage and just deal with the grease. I totally understand however the desire to have a less greasy roll as sometimes it's too much. Our rolls are sliced into rings and baked to form little round sausage and pastry discs. Similar to how it's explained in the "variations" part on the bottom.

As for the puff pastry. I take the sheet out of the freezer and defrost in the fridge. I'll then take the sheet and leave it on the counter til just workable. The puff pastry I buy comes in thirds per sheet. I'll do my best to unfold the sheet and repair the seams. I'll then roll the sheet out to smooth the seams and create the desired size. I'll then cut the sheet in half perpendicular to the seams. This allows me two rolls with the diameter of the rolls being just right. The reason I cut across the seams is I can then use those seams as guides to make equal portions. Cut the logs on the seams and then cut into smaller discs from there. We normally cut each segment into 1/3 so you'd end up with 9 pieces.

Hopefully my explanation isn't too confusing. Good luck!

[Kajikit]

A sausage roll is only supposed to be about an inch around, two at the most. You do NOT need a lot of pastry to wrap it. But pastry sheet sizes vary. You might be better off cutting it in two across the widest side and making a shorter, fatter, version.