Speaking of sausage, this sounds like a tasty appetizer from Campbell’s Kitchen:

Sausage Bites

½ pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)

½ lb. bulk pork sausage*

 

Thaw the pastry sheet at room temperature for 30 minutes. Preheat the oven to 400°F. Unfold pastry on lightly floured surface. Roll into 12" x 10" rectangle; cut into 3 (3") strips. Divide the sausage into thirds; roll each into a cylinder the length of the pastry. Place on edge of pastry strip. Starting at the long side, roll up. Press edges to seal. Cut each roll into 12 (1") slices. Place cut-side down 1½" apart on baking sheet. Bake for 15 minutes or until golden and sausage is done. Makes 36 appetizers.

 

Tips:

*You can substitute Italian sausage (casing removed) for bulk pork sausage.

To make pastries ahead, cut into slices and place on baking sheet. Freeze. When frozen, store in plastic bag for up to 1 month. To bake, preheat oven to 400°F. Place frozen slices on baking sheet. Bake 20 minutes or until golden and sausage is done.

Since Thanksgiving and Christmas are basically a given (turkey and ham respectively), the sausage treats might make a good nibble for New Years Eve along with a glass of Blackberry Merlot.