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Polish Housewife

Polish recipes served up with tidbits of folklore, customs, and history

Sausage

Sausage in a Jar (Biała Kiełbasa w Słoikach)

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Many of our friends in Poznań grew up in rural villages and still have family on a farm. Specials occasions such as Easter or a wedding call for slaughtering a hog. We were often the reciepiants of homemade pate and sausages made for these celebrations. My favorite? White sausage in a jar (biała kiełbasa w słoikach)! It’s delicious paired with a good bread.
Sausage in a jar

Major Demel was one known to send us treats like sausages. When Ed told him that I especially liked his white sausage in a jar, that I would have a little bit everyday. Major Demel sent a warning, that I should be sure to have a little vodka with it to protect my liver!

When we weren’t the lucky reciepiants of white sausage in a jar, I could buy it on Saturday morings at Bio/Green (organic) market in Plac Bernardyński. There was an organic butcher that set up shop in a little refrigerated truck. He always had the longest line. Seriously, people would wait for 30 or 40 minutes to buy from this butcher. Thinking back, I don’t remember anyone cutting in front of us in line. Which makes this unique as queing up experiences go in Poland.

I’ve always wanted to find a recipe for white sausage in a jar (biała kiełbasa w słoikach), so that I’d be able to make it myself when we returned home. A search of the internet and I found several recipes to translate. As I read through the ingredients, I realized that the flavors are the same as smalec. You’ll find garlic, salt, marjoram, and pork. The sausage is just more meaty.

Sausage in a Jar

 

The cooking process described in Polish recipes calls for heating the sausage inside the jar three times. It is commonly accepted in Poland that after being cooked three times, that the sausage in a jar in shelf-stable and can be kept for months without refrigeration. The process is known as Tyndallization. Heating will kill bacteria, but not the spores. Leaving the jars at room temperature between heating allows the spores to germinate into bacterial cells which can be destroyed by a subsequent heating. I don’t know a lot about canning, but this doesn’t seem to match modern American thinking on the subject.

I will play it safe and refrigerate my sausage since I’m make a small amount and have room in the refrigerator. I probably shouldn’t worry. I’ve heard stories about my grandmother cooking sausage when they butchered a hog on the ranch. She would pack the cooked meat in a barrel and then pour melted lard over it to fill in any space and seal out any air. I suspect the barrel was kept in the root cellar for months. A long way from modern refrigeration. I faced a similar challenge when I made ajerkoniak. When putting bacteria up against grain alcohol, I trusted the Polish advice and left it in the cupboard.

I’m not sure what it is about this sausage that makes it different for me. Maybe it’s because it’s cooked very slowly, in a very moist environment. I realized one morning as a was warming up some of this sausage to serve with fried eggs for breakfast that it, in appearance anyway, resembled Spam. Spam, the nemmisis of every camping trip I took as a child. Don’t let that put you off. There’s something about using good cuts of meat and delicious spices that set the two worlds apart!

Smacznego!

Lois

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Sausage in a Jar

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  • Author: Polish Housewife
  • Yield: 4 pint jars
  • Category: Main
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Description

A wonderfully seasoned preserved pork

Ingredients

  • 4 pounds pork
  • 1 pound bacon
  • 5 cloves garlic, peeled
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 1/2 teaspoon spoon marjoram
  • 2 teaspoon black pepper
  • A few sprigs of marjoram or thyme

Instructions

  1. Coarsely grind the pork and bacon (or do a fine dice on 1/3 of the pork and mix it with the ground meat)
  2. Run the garlic though a garlic press and add to the raw meat
  3. Add the sugar and seasonings
  4. Boil water and let it cool, add 1/4 to 1/2 cup of water to the meat mixture
  5. Pack the mixture into sterile jars, using the back of a spoon to push out pockets of air
  6. Using a clean cloth or paper towel, wipe the tops of the jars to ensure a good seal
  7. Screw on lids
  8. Place jars in a large pot, add water 3/4 the height of the jars
  9. Bring to a boil, simmer for one hour
  10. Cool, leaving jars at room temp
  11. Repeat the cooking procedure the following day, boiling for 40 minutes, again leaving the jars at room temp
  12. Repeat the cooking process again on the third day, this time boiling for 30 minutes
  13. The white sausage in a jar is now ready to store as you wish

 

 

World’s Best Baked Beans

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This recipe comes from one of those fund raising cookbooks — a familiar thing in many American circles. Do you have a few on your bookshelf? I have them from churches, our old squadron wives group, and this one is from my sister-in-law’s high school class. They made a cookbook several years ago and used it to raise funds for their upcoming reunion. This simple recipe for very meaty baked beans in my favorite in the book. Thanks to the 1973 class of Belle Vernon Area High School for sharing.

Meaty Baked Beans- perfect as a side dish, but hearty enough to serve as a main

I’ve never served this without getting at least one request for the recipe. it makes a huge amount, so it’s something you’ll want to prepare when you have many mouths to feed. I have frozen leftovers and been happy with the result when they were thawed and reheated in case you need that option.

I have taken this to potluck dinners as a side dish. For my December graduation party (many years ago), I made this as a main dish on a blustery winter day and served it with cornbread. It’s hearty enough to be a meal in itself.

Tomorrow, this very American looking Polish pottery is going to work for lunch. It was decided today that we were due for a “Hot Dog Day.” It will be an almost impromptu potluck. Top notch hot dogs with all kinds of toppings, and that calls for top notch meaty baked beans on the side.

I was so excited about going back to work. In case you’re wondering, I’m still enjoying it. The days fly by very quickly, and that’s always a good sign. It is, however, adding a lot more structure to my days than I’ve had for several years. And yes, sometimes it feels like all I do is work and sleep, but we’re adding a hitch and a bike carrier to our car, so there will soon be some bike rides along the river (which is always a large dry riverbed unless we’ve just had a VERY heavy rain).

It’s sad to say there is no safe way of getting from our home to the bike path on our bikes, so we have to drive there. I miss the days of being able to zip across Poznań on our bikes without traveling on a road. Bikes paths along the sidewalks, through the parks and forest will get you “almost” anywhere in POZ.

Enough reminiscing! I know you’ll have to wait for the right time to try these baked beans, but let me know how it goes.

Smacznego!

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World’s Best Baked Beans

  • Prep Time: 45 mins
  • Cook Time: 90 mins
  • Total Time: 2 hours 15 mins
  • Yield: 6 quarts
  • Category: Side or Main
  • Cuisine: American
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Description

A hearty meaty baked bean recipe that will feed a crowd!

Ingredients

  • 1 pound sweet (mild) Italian sausage
  • 1 pound hot Italian sausage
  • 1 pound Polish sausage
  • 1 pound pepperoni
  • 1 can green beans, drained
  • 1 can yellow wax beans, drained
  • 1 can Lima beans, drained
  • 1 can baked beans
  • 1 can kidney beans
  • 1 can chili beans
  • 1 can tomato soup
  • 1 can tomato paste
  • 3/4 cup brown sugar
  • 1 bottle of barbecue sauce
  • 1 pound of bacon, precook end and cut up

Instructions

  1. Preheat the oven to 325
  2. Brown the Italian sausages. Mine were links and I squirted them out of the casings to brown them as if they were bulk sausage
  3. Slice and half or quarter the Polish sausage and pepperoni add to the Italian sausage for the last few minutes of cooking. Just enough to cook out some of the fat
  4. Drain the meats on paper towels
  5. In a very large mixing bowl or a Dutch oven combine all of the beans, soup, tomato paste, and brown sugar until well combined
  6. Add the cooked sausages
  7. If mixing in a bowl, transfer to a large baking dish
  8. Spread the barbecue sauce over the top as if you were frosting a cake
  9. Top with the bacon pieces
  10. Bake for 1 1/2 hours

Notes

If you’re not in the US, here are some substitutions you can make. The tomato soup should be condensed. If you’re using ready to serve, simmer to reduce the volume by half. If your butcher doesn’t carry Italian sausage or American Polish sausage, substitute your personal favorites, a little spicy is fine. The pepperoni is a sausage, not a pepper. Cooked lardons will substitute nicely for the bacon. Exact proportions and measurements aren’t necessary. It’s very flexible!

 

Duck Sausage Gumbo

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We roasted a whole duck Christmas Day. At the end of the evening when faced with the duck carcass and a few roasted vegetables leftover, I did what any good Polish housewife would do and made duck stock. All of the bones and the veggies (a mix of carrot, onion, parsnip, potato, and Brussels sprouts) went into Dutch oven with enough water to cover everything, probably about 12 cups. I brought it to a boil then turned the heat down as low as it would go, covered it and let it simmer over night. If you’re doing this during the day, a couple of hours should be sufficient. I was just out of steam and couldn’t stay up that long. I had no idea what I would do with this at the time. Luckily, inspiration came the next day, and it turned into some excellent duck sausage gumbo. If you’re not cooking a duck, you could do this with any kind of leftover poultry.

Duck Sausage Gumbo

 

 

After letting the liquid cool to room temperature, I poured it through a strainer to remove the veggies and the duck carcass. After cooking for so long, the duck was disintegrating, lifting it out was not an option. The veggies were discarded. I think any flavor in them had long since cooked out. I picked the meat off the bones and was pleasantly surprised that I had almost three cups. I wanted to remove the layer of fat that was on top of the stock. I could have used a fat separating measuring cup, but mine is small. It would have been a lot of pouring and probably a lot of spilling. Since I wasn’t in a hurry, I popped the pan with the liquid into the freezer to firm up the fat, making it easier to remove. The gelatinous stock became almost solid, and I was able to scrap off the fat with a metal spatula.

After browsing through three recipes in our favorite Cajun cookbook, Chef Paul Prudhomme’s Louisiana Kitchen, I felt ready to take this on. We invited friends over for an impromptu dinner party, and the duck sausage gumbo was very well received.

Smacznego!

Lois

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Duck Sausage Gumbo

  • Author: Polish Housewife
  • Prep Time: 40 min
  • Cook Time: 75 min
  • Total Time: 1 hour 55 minutes
  • Yield: 12 servings
  • Cuisine: Cajun
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Description

Spicy and flavorful, this chock-full of veggies soup will win over die-hard carnivores. With a subtle heat, this is a wonderful use for any leftover fowl.

Ingredients

1/4 cup flour
1 1/2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon white pepper
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/4 teaspoon cumin
2 1/2 cups chopped onions, divided
2 1/2 cups chopped bell peppers, divided
2 1/2 cups chopped celery, divided
2 1/2 cups chopped okra, divided
1/4 cup duck fat (add olive oil if more fat is needed)
4 cloves garlic, minced
12 cups duck broth
14.5 ounce can diced tomatoes or 2 large tomatoes, diced
3 cups shredded duck meat
1 pound Polish sausage, cut in half lengthwise and sliced into 1/2 inch pieces
2 cups rice, cooked according to package directions ( I sometimes use Basmati rice because of the lower glycemic index)

Instructions

Combine the flour, salt, paprika, white pepper, onion powder, cayenne, black pepper, and cumin
On a plate, combine together 1/2 cup each of the onion, bell pepper, celery, and okra, set aside
Heat the duck fat in a large Dutch oven over high heat
Add the flour and seasoning mix, stirring and scraping constantly, cook until dark brown, 4 – 5 minutes, add the reserved mixed vegetables, and continue cooking over high heat for one more minute
Add the garlic, and immediately begin adding the duck broth, one cup at a time, stirring between each addition
Add the tomatoes (including liquid), duck meat, the sausage, and the remaining vegetables
Bring to a boil, reduce heat to low, loosely cover, and simmer for 60 to 90 minutes, stirring occasionally
Served in bowls with a scoop of cooked rice

I’m sure a Cajun dish isn’t what pops into everyone’s mind. How would you use up leftover duck or other poultry?

 

Black sausage (kaszanka) and EU anniversary

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kaszanka

This black sausage on a potato and sauerkraut pancake is so traditionally Polish. The fact that the pancake is glazed with chutney adds a modern twist and for me, totally makes the dish. I must give full credit to a new friend and Poznan chef, the creative genius behind Kuchnia Chrisa: bo kuchnia jest sztuka. For those of you who don’t speak Polish or spend less time on Google translate than I do, it means Chris’ Kitchen: because the kitchen is art.

You never know where you’ll pick up a new recipe. We joined another expat friend for a drink last Friday at The Voyager Wine Club, a local wine bar (thanks for the suggestion, Yana). We happened to be there, during the filming of a short documentary on the eastern expansion of the European Union. It’s been 10 years since Poland joined the EU. A camera crew had spent a couple of days following Chris around Poznan, to tell the story of a German national who has moved east to live and work. They had us sign a release and went about filming as we sampled two of Chris’ dishes and he chatted with patrons.

wine bar, poznan, Poland, EU

We spoke with Chris at length about this dish and kaszanka. Kaszanka is a black or blood sausage made with pork, blood, barley or buckwheat, and spices. Chris buys his sausage from Marek at the Organic Market at Plac Bernardynski just like our friend Norbert (who has taken us shopping at this market). He offered to meet us at the market on Saturday morning and introduce us to Marek because they were planning to film some outdoor shots at the market. We sampled many of Marek’s goat’s milk cheeses and bought some kaszanka and chorizo.

organic market, poznan,

In addition to providing the culinary side of the wine bar, which includes a once-a-month four course meal, Chris takes people on culinary tours of Poznan and the Wielkopolskie region – just the thing for any foodies vacationing in Poland!

On it’s own, I find kaszanka a little on the bland side. I prefer sausages with a lot of garlic and a smokey flavor, but in this application, it was brilliant. For me, dining out is ideally a source of inspiration for my cooking at home. I had to try making these. I added a few things to my usual potato pancake recipe and made nine 6-inch pancakes. Ed wanted to take some to his office the next day, so we cut the pancakes into fourths to make them finger food. I think making the pancakes small, maybe 2 inches, would make for a terrific canape. The larger size is perfect for a modern Polish or MoPo first course.

Smacznego!

Lois

PS – I’m sorry to say that our friend Chris has passed away. He was such a dear, young man and we cherish his memory. 

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Black sausage (kaszanka) on potato sauerkraut pancakes

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 36 canapes or 9 first courses
  • Category: Appetizer or First Course
  • Cuisine: Polish
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Description

Traditional Polish, made modern with chutney!

Ingredients

  • 2 medium potatoes, shredded
  • 1 small onion, finely diced
  • 1 egg, beaten
  • 2 tablespoons flour
  • 2 teaspoons fresh dill
  • salt & pepper
  • olive oil
  • 1/2 teaspoon caraway seeds
  • 1 cup sauerkraut
  • 4 links kaszanka (blood sausage), about 1 pound or 500 g
  • 1/2 cup chutney (I used mango, Chris made pear)
  • radish sprouts

Instructions

  1. In a large bowl, combine the potatoes, onion, egg, flour, dill, and season with salt and pepper
  2. Add the caraway seeds and just a little oil to a pan and cook over medium heat for a couple of minutes.
  3. If you are using a basic American sauerkraut, drain and rinse. If you have a good natural kraut, like Polish kapusta, just drain, and add to kraut to the seeds, cook just enough to dry it out a bit, not to brown it.
  4. Add the seeds and kraut to the potato mixture.
  5. Over high/medium-high heat, add oil, about 1/4 inch (.5 cm) deep to a frying pan. The potato mixture will separate a bit, so always give it a stir before spooning into the pan.
  6. To make 6 inch pancakes, add about 1/4 cup of the potato mixture to oil and spread it out into a circle, for smaller, bite-sized pancakes, spoon a tablespoon of the mixture into the oil and spread into a circle.
  7. When the edges begin to brown, turn the pancakes over and brown the other side. (I rotate the pancakes in the pan before flipping because the centers cook faster than the edges. Using two spatulas to maneuver the pancakes while flipping will keep the oil from splashing,)
  8. When both sides are nicely browned, remove to a paper towel lined plate and repeat until you’ve used all the potato batter.
  9. Remove the casing from the kaszanka and slice. I cooked it in the same pan with just a little of the oil used for the pancakes.
  10. Cook over medium high heat for about 5 minutes (kaszanka is already pasteurized), turning occasionally. The slices will crumble and it will begin to look like ground meat, remove from the pan and set aside.
  11. Heat the chutney in the microwave or in a small pan just to make it easier to spread, using a pastry brush, brush a thin glaze of chutney over each pancake.
  12. Top with kaszanka and sprouts.

 

 

 

Habas (Fava Beans) con Chorizo

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During the four years we lived in Spain, we never had fava beans, but we came across this dish in a Spanish restaurant in Poland recently.  I liked the combination of flavors and textures; I just wish the restaurant had taken the time to remove the tough peel from the beans.  It greatly improves the texture and lets the bright green color shine.

Ingredients

2 cups fava beans
2 tablespoons olive oil
chorizo, sliced
2 – 4 cloves garlic, minced
salt and pepper, to taste

Directions

  • Boil the beans in salted water until tender, 5 – 10 minutes.  Drain
  • Using a sharp knife, make a small slit in the skin of each bean; peel and discard the skin
  • Add oil and garlic to a frying pan and cook over medium-high heat until the chorizo begins to flavor the oil
  • Add garlic, continue cooking for a couple of minutes
  • Add peeled fava beans and reduce heat to medium, continue to cook 3 – 5 minutes, stirring occasionally

Hot Breakfast Sausage

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Looks like I had a heavy hand with the red pepper flakes

Every market here has an expansive sausage section, but sadly, they’re not importing my favorite, Jimmy Dean’s hot sausage.  Just like the Italian sausage, we’ve resorted to making our own.  I love to use a hot sausage for breakfast, breakfast burritos, or even in sausage rolls for a tea party (BAM!).

The ground meat here is so lean that you almost have to brush the pan with oil to keep the patties from sticking

Ingredients

1 pound (500g) ground pork
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
3/4 teaspoon sage
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1/2 teaspoon red pepper flakes (adjust this to your own “heat” level)
1/8 teaspoon oregano
1/4 teaspoon cumin

Diretions

  • Combine all ingredients
  • Cover and refrigerate overnight or at least one hour
  • Form into patties or use in recipes

PS – since this involved so many spices, I thought you might enjoy seeing our spice cabinet – two silicon loaf pans that I squeeze into a small kitchen cabinet, on two different shelves, of course.  Everything comes in little packets here.  While it’s not easy to store, we really use them up and don’t have the same spice bottle on a shelf for 10 years.  

Italian Sausage

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There are dozens of sausages in the butcher case here in Poland, but I’ve yet to find Italian sausage.  I try to embrace the local cuisine, but every now and then you need something for spaghetti sauce or a hot sausage sandwich.

It’s easy to find ground pork here, so I’ve taken to making my own bulk Italian sausage.

Ingredients

1 pound ground pork (ours is very lean, so I add a little olive oil to the pan when cooking)
1 teaspoon salt
1 teaspoon fennel seeds (I’ve used anise seeds in a pinch)
1 teaspoon black pepper
1 teaspoon dried parsley (or 1 tablespoon fresh)
1/2 teaspoon red pepper flakes (to taste)

Directions

  • Combine all ingredients until spices are evenly distributed.
  • Chill, covered, one hour or overnight
  • It’s now ready to use in your recipe
  • We like to make a patty of sausage, grill it, top with (melted) provolone cheese, and serve it on a crusty roll with mustard.
Italian Sausage/Cheese (pepper-jack in this case) Sandwich

Spaghetti with Sausage & Mushroom Sauce

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Check out all of the entries below – I’m #12!

Welcome to my second Crazy Cooking Challenge.  This is Julie’s recipe from Sugarfoot Eats.  You need to check out her blog if for no other reason than to see where the name came from; it’s a great story.  Getting back to the dish at hand, it might be more accurate to say this is the spaghetti Julie would make if she lived in Poland where we have lots of sausage, none of it Italian.

I bought ground meat (pork and beef, because the pork is just too lean), and seasoned it using Alton Brown’s recipe for Italian sausage, added salt, pepper, fennel, and parsley.  Ed thought heat would be a good idea, so we also tossed in a generous pinch of red pepper flakes.  This is the land of mushrooms, so it was no problem finding three different kinds to use – white button, portabello, and chanterelles.

I enjoyed this dish immensely, the flavor was rich and complex.  Even though I knew every ingredient, I struggled to identify and separate them once they had blended.  Our dinner guests raved about the taste, the proportion of meat to mushroom.  Who am I kidding? I stack the deck by inviting Ed’s coworkers whose wives are stateside.   They’re nice polite guys who enjoy a home cooked meal.  (I know you’re reading this Bill and Bill.)

Give it a try; this delicious red sauce is different than anything we’ve ever had before!

Photobucket
Ingredients

box of whole wheat spaghetti
3 teaspoons olive oil
3/4 pound spicy ground Italian sausage
8 ounces of sliced mixed mushrooms
salt & black pepper, to taste
3 tablespoons tomato paste
1 teaspoon chopped rosemary
1/4 cup heavy cream
shredded Parmesan cheese, for topping

Directions

  • Cook spaghetti according to the package directions.
  • Reserve 1 cup of the pasta water.
  • Drain pasta.
  • In a large frying pan, heat 1 teaspoon of olive oil.
  • Add the Italian sausage, brown over medium heat.
  • Transfer sausage to a bowl and set it aside.
  • To the skillet, add 2 teaspoons of olive oil.
  • Over medium-high heat, add the mushrooms.  Season with salt and pepper and cook for 3-4 minutes.
  • Add in tomato paste and rosemary (I substituted fresh tarragon).  Stir for 1 minute.
  • Return the cooked sausage to the skillet.
  • Add the cream and reserved pasta water, stir.
  • Bring to a gentle simmer and cook for 8-10 minutes. Season with salt and pepper.
  • Combine spaghetti and sausage & mushroom sauce.
  • Top with Parmesan cheese, if desired.

Currywurst

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My daughter, the carnivore, visited Berlin among other European cities this summer and has requested a recipe for currywurst.  I’ve never had it, until today, but apparently, currywurst is a popular fast food in Berlin usually served on a roll and or with french fries.

I started out with a submission to allrecipes and took into account the many comments about reducing the amount of sauce, adding more spice, the proper sausage to use, topping with browned onions, etc., and this is what I ended up with.

Ingredients

1 small onion, diced
1 tablespoon butter
3-8 ounce cans tomato sauce
2 tablespoons chili sauce
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
1 tablespoon sugar
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon madras curry powder
1 pound sausage, knockwurst, bratwurst, or kielbasa (the sausage in this photo is actually turkey kielbasa – too sensible, I know!)

Directions

  • Saute onion in butter until browned.
  • Combine tomato sauce, chili sauce, onion salt, garlic powder, sugar, pepper, paprika, and curry in a saucepan.  Bring to a boil and simmer.
  • Prepare sausage in your usual manner.  If using knockwurst or bratwurst, I usually simmer in beer for about 20 minutes.  Then make diagonal slashes in the sausage and finish them off on the grill (or under the broiler) for a crisper texture and caramelized flavor and color.
  • Top the cooked sausage with the tomato sauce and browned onions.  Sprinkle with additional curry powder.
  • Serve on rolls and/or with french fries.

Serves 4 – 5

Sausage Rolls

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sausage rolls

Sausage rolls have been a favorite of mine ever since an extended stay in England more than thirty years ago.  Tuesday was market day in the nearby town.  I’d hop on the bus with the other ladies from my village.  After shopping, we’d gather for a coffee and pastry before catching the return bus.  I tried a sausage roll on the first trip and I was hooked; it became my weekly order.

A snack for all occasions.  Sausage rolls are perfect for brunch, cocktail parties, and of course tea.

Enjoy!

Lois

Source: The Pleasures of Afternoon Tea by Angela Hynes

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sausage rolls

Sausage Rolls

  • Author: Polish Housewife
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 14 2-inch rolls
  • Category: Appetizer
  • Method: Bake
  • Cuisine: British
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Description

Crisp pastry around tasty sausage

Ingredients

  • 1 sheet 14″ x 11″, thawed but still cold
  • 1/2 pound bulk pork sausage, (I like to use Jimmy Dean Hot)
  • 1 egg, beaten

Instructions

  1. Preheat oven to 425
  2. Set the pastry on a lightly floured surface and cut pastry lengthwise in to 2 (14″ x 5″) strips, discard excess
  3. Divide sausage into 2 equal portions, roll each portion with your hands to create a 14 inch long rope of sausage
  4. Place 1 sausage rope on each pastry strip and fold pastry over to encase meat, moisten edges with water; press to seal
  5. Cut each roll crosswise into 7 (2 inch) rolls, cut two small diagonal slits on top of each, place rolls seam side down on greased baking sheet, brush rolls with egg
  6. Bake about 25-30 minutes or until pastry is crisp and golden and meat is cooked, transfer to a wire rack to cool, serve warm or at room temperature

Keywords: Sausage Rolls