1/2 lb. Irish sausages (such as Galtee Pork Bangers)
1 box (two sheets) puff pastry sheets (Pepperidge Farm)

Thaw and bring puff pastry to room temperature.

Preheat oven to 400°F.

Slowly fry sausages until done then drain on paper towels.

Unfold puff pastry; cut in half. Place a sausage on one end, to measure, leaving a bit on the ends. Roll the sausage about 2x, cut the pastry, then wet the end of the pastry, and seal. Depending on how much pastry you want, you may have pastry dough left over.

As you complete each banger roll, place seam down on a baking sheet. I find that the Air-Bake baking sheets work the best. With a sharp knife, place a couple of slits on top of each roll.

Bake at 400°F for about 10 minutes, checking to make sure the banger rolls don't overcook.

Let cool, then enjoy!! Can also be eaten cold.

Variation: You can also cut the sausages into tidbit pieces, and adjust the size of your pastry puff.

Submitted by: MAGrove