As I’ve said elsewhere, we eat sausages all the time in Ireland—for breakfast, for birthday parties, for finger food at any gathering. But for special occasions, we like to wrap our sausages in pastry. It’s like donning a suit for a party.
Preheat the oven to 425 degrees F and lightly grease two baking sheets. Scatter flour on a clean work surface and roll out one sheet of the thawed pastry to flatten it slightly. Lay down a raw sausage on one edge of the pastry, parallel to the side, and fold the