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 0.75-1c 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 4 cm 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 5 cm intervals. Place on baking sheet.

Bake 190ºC 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 catsup, for breakfast, lunch, or dinner.

This is one of those recipes that came to me in adulthood. I remember being 16 years old and eating sausage rolls while walking down one of the old "city" streets in Dungog, New South Wales, Australia. The city was built in the 1800's and has a population of a handful. It still looks if time stood still in there. The taste of sausage rolls and the memory of Dungog and my precious Nana have never left me. This is an awfully good recipe from "memory." And you know, I even impress my mother with this one!

REG 2 and TNT shared by Sherilyn Schamber Share 10 recipes from a favorite cookbook each month. Receive 150-300 in return, MC formatted. No recipe program necessary to participate. http://www.concentric.net/~sherschm/cic.htm