Mix sausage and bread crumbs.

Cut pastry into 3 inch wide, 1. 5 ft long strips; pastry should be rolled out enough to make about 3 or 4 of these strips.

Roll sausage between hands to form strips of sausage about 1 inch thick and 1.5 feet long.

Place rolled out sausage at the edge of pastry roll pastry over sausage. Brush egg next to folded pastry (to make pastry stick together).

Roll sausage over brushed egg (this should leave you with a long strip of sausage inside pastry).

Brush egg over pastry. Cut strip into 1.5 inch sections. Put 3 small slits into each sausage roll.

Repeat with remaining sausage and pastry.

Place on tin foil or greased pan.

Bake at 350°F about 20 minutes - check periodically.

Don’t be alarmed if sausage rolls are rolling around, the fat causes them to do so.

When sausage rolls are done, pastry should be lightly brown and sausage should be fully cooked.

These can be eaten hot or cold, great for parties. Submitted by: Amanda Cable