Heat the butter in a small saute pan over medium heat. Add the sausage, onion, garlic and potato and saute for 2 minutes. While cooking, add salt and pepper to season. In a bowl, whisk 5 eggs. Add whipped eggs to the pan and cook, stirring continuously, about 5 minutes. Add parsley to the scrambled mixture and place in a container. Chill mixture in the refrigerator for 10 minutes. Whisk the remaining egg in a small bowl. Use a brush to apply the egg wash to the surface of a wonton wrapper. Place one teaspoon of the scrambled mixture into the center of the wrapper. Fold the wrapper from one point to the other, creating a triangle-shaped treasure. Fry in vegetable oil until the surface is golden brown.
Variation: Replace Regular Roll Sausage for Maple Roll Sausage. Serve with maple syrup.