phyllo sausage rolls

2 lbs. (1 kg) pork sausages
1/2 c. (125 mL) fine dry bread crumbs
3/4 c. (175 mL) chopped parsley
3-4 tbsp. (45-60 mL) chopped fresh sage
5 garlic cloves, minced
1 tsp. (5 mL) dried red chilies
2 tbsp. (30 mL) Worcestershire Sauce
1/2 tsp. (3 mL) coarse black pepper
6 sheets phyllo pastry, thawed
3 tbsp. (45 mL) Western Family Butter, melted 

1. Squeeze meat out of sausages; combine with next 7 ingredients in a large bowl. Mix well with your hands until totally combined.

2. Place first sheet of phyllo pastry horizontally on the counter. (Keep all other sheets under a damp cloth so they do not dry out while you work.)

3. Lightly brush with melted butter. Place second sheet on top. Lightly brush 2/3 of this sheet, leaving the 1/3 closest to you unbuttered. Place 1/3 of the sausage mixture in a long line along the edge of the pastry edge closest to you.

4. Roll up away from you like a jellyroll. Use both hands to "slim" and even the roll, trimming the ends with a sharp knife. Cut the roll in half, then in half again. Cut each piece into three, making 12 sausage rolls.

5. Place on un-greased baking tray. Repeat twice more with two sheets of phyllo each time and 1/3 of the sausage mixture. You should now have 36 rolls.

6. Lightly brush tops of rolls with remaining melted butter. Place in refrigerator until ready to bake. (The rolls will last in the fridge up to 1 day. You may also wrap the rolls at this point and freeze until you need them. Do not brush tops with butter before freezing.)

7. Preheat oven to 425°F (220°C). (If using thawed rolls, brush tops with melted butter before baking.) Bake rolls about 15-18 minutes or until well browned. Serve warm.

8. Note: You may use half a 397 g package of frozen puff pastry instead of phyllo. Roll out to a horizontal rectangle about 15" x 12" (37.5 x 30 cm). Cut horizontally into three equal pieces, each 15" x 4" (37.5 x 10 cm). Lay 1/3 of sausage mixture down the centre of each piece. Brush a little water around the pastry edges; bring pastry up around each line of meat and roll back and forth until you have a long slim roll. Cut as described above into 36 rolls. Similarly, regular pie pastry may be used and filled in the same way. Rolls may be frozen raw or baked - with any of the three types of pastry. For best results: freeze raw. Thaw rolls before cooking; to reheat cooked rolls, place in 350°F (180°C) oven for about 10 minutes.
Makes 36 rolls.

Nutrient analysis per serving:
158 calories, 4 grams protein, 4 grams carbohydrates, 14 grams of fat per roll.