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1
Cut the sausages at the joints.
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2
Squeeze the fresh sausage meat out of their casings into a bowl and discard the casings.
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3
Add 2 tablespoons of grated parmesan cheese to the sausage meat.
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4
If you are using plain sausages, add 2 to 3 teaspoons of Cajun seasonings at this point. Since we used very well flavoured chorizo sausage meat, we skipped this step.
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5
Chop 5 leaves of basil into small pieces. Add to the meat mixture.
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6
Add 2 tablespoons of extra virgin olive oil. Add more if the meat is very dry.
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7
Mix all the ingredients together and combine well.
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8
Place 1/2 the meat mixture on a sushi mat lined with a sheet of plastic cling wrap. And press them out to resemble a long roll. Do this again for the remaining meat mixture.
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9
Use the sushi mat to roll and compress the meat tightly into a roll. Don't squeeze too hard or the roll will be squashed.
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10
The complete roll should be tight and even in width.
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11
Frozen pastry sheets may be purchased from most major supermarkets. Keep them frozen till they are ready to use.
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12
When they are thawed but still very cold, brush the sheets of pastry with melted butter.
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13
Place each roll of meat on each sheet.
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14
Roll the pastry sheet over the meat. Be careful not to squash the meat down.
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15
Keep rolling till the pastry folds over.
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16
If the ends are not well filled, tuck more meat in with your fingers.
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17
Using a very sharp knife, gently cut each roll into half.
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18
Lay the rolls on a baking tray lined with parchment/cooking paper.
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19
Using a sharp knife, gently make 3 incisions on the top of each roll.
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20
Brush the rolls generously with melted butter.
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21
Place the tray in the oven and bake for 45mins to 1 hour. Watch over them in the last 15 mins.
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22
Timing will vary depending on how large your rolls are.
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23
When the pastry is a darker golden brown, the rolls are ready.
