4 c. flour
1/4 c. butter
1 c. sour cream
1/2 lb. butter
2 tsp. salt

Mix flour, butter, butter and salt until crumbly. Add sour cream. Mix to pull it together. Roll into ball. Knead a couple of times. Chill 1 hour, cut off the amount you need (the rest of puff pastry freezes well). Roll out thin. Spread sausage mixture on pastry and roll up in long roll. Moisten pastry edges to seal and then cut into desired lengths. Bake at 425 for 15-20 minutes.

SAUSAGE MIXTURE:

1 lb. sausage meat
1 med. onion, finely grated
Salt and pepper to taste
1 c. fine bread crumbs
1/2 tsp. sage

Mix well and put in pastry. Note: The bread crumbs prevent these rolls from being greasy.