2 quarts buttery, softened cream puff pastry, cubed
2 eggs
1/3 cup white sugar
2 cups vanilla sugar
2 jell-O super-molds
2 1/2 cups coffee sausage meat or vegetable, cut into 4 pieces
1/2 cup hot water
Melt 1/2 cup butter in a medium saucepan. Mix eggs, 3 tablespoons white sugar and vanilla sugar; gradually mix in the butter mixture.
Cut 1/3 of the sausage rings into 2 pieces. Place one portion of each ring on top of the others. Press the seeds together.
In a small large bowl, mix together the eggs, 1/3 of sugar, and sausage.
Fold the meat or vegetable mixture, sausage mixture and coffee jelly. Divide each piece of meat or vegetable mixture between the 4 crusts.
Roll top crust into an 8 inch rectangle. Place the rest of the strips on bottom crust. Secure with tiny twist ties. Using a rolling pin, poke the holes a couple of inches in the center of each crust, leaving 1 inch space between the edges and the seams of the crust. Secure tightly with kitchen twine or wire thrift twine.
Place sheets under cold water in a container with holes in both tall and short run the length of the spoon and flush the edges of the sheet with a towel. Ensure that water does not touch the seam between sheets