1 : tb Paprika
1 : tb Ground black pepper
1 : tb Salt
1 : ts Garlic powder
1 : c Prepared yellow mustard
1 : c Packed brown sugar
1/2 : c White vinegar
6 : Granny Smith apples, cored,
-peeled, : -peeled, and sliced thin (up
-to : -to 8)
1 : tb Lemon juice
1/2 : c Granulated sugar
1/4 : c Brown sugar, packed
1 : ts Cinnamon
1/4 : ts Nutmeg
3 : tb Flour
0: Use one pastry at a time, keeping the other one refrigerated until ready to use
1: Roll one pastry as thin as possible lengthwise
2: Mix about 3/4-1c fresh breadcrumbs with the sausage to help absorb some of the grease when cooking (makes for better pastry)
3: Place half the sausage mixture on pastry about 1 1/2" from edge, lengthwise; roll
4: Repeat with second pastry and remaining sausage
5: Glaze by brushing with beaten egg
6: 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 2" intervals
7: Place on baking sheet
8: Bake 375 F until golden brown
9: Not timed--sausage is to be completely cooked--start checking after 10 minutes
10: If not cooked, turn them over and continue cooking and watching
11: Be careful, there is alot of excess grease left on the baking sheet
12: Serve with plenty of catsup, for breakfast, lunch, or dinner
13: This is one of those recipes that came to me in adulthood
14: 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
15: The city was built in the 1800's and has a population of a handful
16: It still looks if time stood still in there
17: The taste of sausage rolls and the memory of Dungog and my precious Nana have never left me
18: This is an awfully good recipe from "memory
19: " 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
20: Receive 150-300 in return, MC formatted
21: No recipe program necessary to participate
22: http://www
23: concentric
24: net/~sherschm/cic
25: htm Recipe by: Sherilyn Schamber Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sherilyn Schamber <sherschm@concentric
26: net> on Aug 16, 1997