Monday, November 30, 2009

It's a long way to the shop if you wanna sausage roll.

It's a long way to the top if you wanna rock and roll,
and it's a long way to the shop if you wanna sausage roll.

But they're so tasty...nom, nom, nom


INGREDIENTS. - 1/2 a lb of sausages Or you can use sausage mince from the butcher if you prefer.
rough puff pastry

METHOD. - Boil the sausages for about 5 minutes, remove the skins, cut each sausage down and across into 4 pieces, and place them on squares of pastry.
Wet the edges, fold over, leaving the ends open, and bake in a moderate oven.

TIME. - To bake, about 1/2 an hour. SUFFICIENT for about 8 or 9 rolls. Or more if you are making party sausage rolls


Packrat said...

Ah, your version of pigs in a blanket. Good no matter what they are called.

Anonymous said...

Oh my! Those look perfect. I dont even really eat meat but I eat sausage rolls non stop when I'm in Australia. My family makes them when they're here too but they taste wrong. Better meat there! YUMM!!!!!