Ann Mason

• 1 package puff pastry
• 1 pound pork sausage.  I use medium or hot, depending on the age of the eaters.

Thaw pastry, flatten out sheets and cut each in half lengthwise.

Roll four sausage snakes between your hands and place on the middle of each pastry half sheet.

Dampen edge of pastry and seal sausage inside, using fork tines to press edges together.

With very sharp knife, cut into 1 1/2 inch pieces. Make two tine slashes in the top of each piece.  Do not omit this step or my English friend will be put out.

Bake at 400° until golden brown and sausage is done.  This may involve eating at least two hot ones to make sure.

Serve hot or cold with a good mustard for dipping.

These also freeze indefinitely, good for a week in the fridge.  I don’t reheat them but one could if one doesn’t like cold sausage pastry.