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Add ground pork, bulk sausage, breadcrumbs, water, salt, and sage to bowl of food processor fitted with steel blade. Process 20 seconds. Cook small amount in microwave for 20 seconds; taste for seasonings. Correct seasonings if necessary. Process for additional 30 seconds, or until desired consistency is reached. Cover and refrigerate. Yield: About 28 ounces sausage.
Preheat oven to 425° F.
Roll puff pastry sheet to approximately 14 x 9-inches on a lightly floured surface. Cut in half lengthwise. Place a roll of 8 ounces of sausage down the center. Bring sides together, and pinch to seal. Make sure that roll is thoroughly sealed.
Cut each roll to desired size (I cut each roll into four pieces). Cut 2 to 3 diagonal slits in each piece. Place on rimmed baking sheet lined with non-stick aluminum foil.
Brush with egg wash. Bake at 425° F for 20 to 25 minutes, or until golden brown and sausage is completely cooked. Cool 10 minutes before serving. Yield: 4 servings.