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Mini Sausage Rolls Recipe


2 tablespoons butter

2 pounds Italian sausage, casings removed

3 (16 ounce) can mushrooms, drained

8 ounces Italian sausage gravy


Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the butter and cream cheese. Beat in the bread crumbs. Gradually mix in the flour and salt. Mix the eggs, 1/4 cup at a time, then stir into the creamed mixture. Stir in the sausage, mushrooms, celery and oregano.

Heat a large pot of lightly salted water to boiling. Add the Italian sausage, mushrooms, celery, oregano and butter to the boiling mixture. Continue to boil, stirring, until the mixture begins to become thick, about 1 minute. Remove from heat and stir in the eggs, 1/4 cup at a time, then stir in the cornstarch. Return mixture to a boil; cook, stirring and stirring, until thickened, about 30 minutes.

Remove from heat and stir in the white sugar, eggs, bacon bits and parsley flakes. Adjust the amount of water or milk depending on your preference. Pour mixture into a 4 quart casserole dish.

Bake uncovered in the preheated oven for 60 to 70 minutes, or until the top is golden brown. Cool before serving.