Cranberry Sausage Rolls

This isn't the cheapest thing you can make because of the packaged pastry, but if you keep your eyes open for sales on the cranberry sauce and breakfast sausages, these make a nice touch to a very special Thanksgiving or Christmas Brunch. 

140z. package of puff pastry, thawed according to package directions
2/3 cup whole cranberry sauce
8 pork breakfast sausages
1 large egg, fork-beaten

Roll out 1/2 (1 square) of puff pastry on lightly floured surface to 8-inch square. Cut in half to make 2 rectangles.

Spread 2-1/2 Tbsp. cranberry sauce on each rectangle, leaving 1 inch edge on 1 long side. Cut each rectangle in half crosswise, for a total of 4 squares.

Place 1 sausage on each pastry square along edge that is opposite to uncovered edge. Brush uncovered edge with egg. Roll up each starting at sausage end, jelly-roll style. Press seam against roll to seal. Repeat with remaining pastry, cranberry sauce and sausages. Cut each roll into 3 equal pieces, for a total of 24 pieces. Arrange, seam-side down, in single layer on greased baking sheet. Brush with remaining egg. Bake in 375*F oven for about 35 minutes until pastry is puffed and golden and meat thermometer inserted in centre of sausage reads 160*F. Let stand for 5 minutes before serving. Makes 24 rolls.

Option: The baked rolls can be made ahead and stored in an airtight container in the freezer for up to 1 month. To reheat from frozen, arrange them in a single layer on a parchment paper-lined baking sheet. Bake in a 375*F oven for about 18 minutes or until heated through.