Sausage Rolls

In the bowl of a food processor, soak breadcrumbs in milk until all liquid is absorbed, about 5 minutes. Add sausage (removed from their casings), garlic, onion, 1 egg, and seasonings; pulse until well-combined but not pulverized.

On a floured surface, roll out puff pastry into a large rectangle, about 11″ x 14″ or so. Cut the rectangle lengthwise into three long, even strips.

Spoon sausage mixture down the middle of each strip, keeping it neat and away from the edge. Gently bring sides of each strip together to enclose the sausage in a long roll, pinching ends to seal. Place seam-side-down on a greased baking sheet, and chill until firm (10 minutes or up to an hour).

Preheat oven to 400ºF. Remove the rolls from the refrigerator and brush the tops with egg wash (remaining 1 egg whisked with 1 tablespoon water). Slice each log into inch-long pieces, getting about 12 to 15 from each roll. Space apart on the baking sheet and bake for 15-20 minutes, or until well browned and cooked through.

Serve with warm marinara sauce, for dipping.

Note: you can also freeze unbaked rolls or pieces for up to several months. Bake frozen, adding a few minutes to the baking time.