BigDavyG

Almost ready - they smell good but the pastry has puffed to an alarming extent and there is quite a lot of fat on the tin foil from the meat.
Got the HP sauce ready and ready to go in 5 minutes.

Lynne

I don't have any particular recipe but have, over the past ten years, tried various brands of sausage meat. The best so far is Deans (not Jimmy Deans) mild sausage. It has to be whole hog sausage to get the best flavor. The only thing I add to my sausage meat is finely chopped onion. I uses Pepperridge Farm sheet puff pastry and just cook them until they look done. lololol

geordiegirl2

good luck, who cares what they look like as long as there good, my hubbie, did lashings of HP too, they were good!

Lynne

I always make a batch or two at Christmas but they never last very long. Within minutes of being out of the oven they are scoffed up. When we go to friends for the superbowl or casual get togethers and I ask what to bring they say "those sausage things in pastry".

BigDavyG

OK, pretty good but I would use a different sausage meat next time.
Also I put too much meat in 3 of them so the bottom stuck to the tray and there was no pastry on them.
One came out perfect though. That pastry was outstanding.

britvic

Big Davy, sorry but had a few chuckles about your Sausage Rolls saga Now made me want to make some, but it's a no no then for Jimmy Dean Sausage meat, as I did think that myself before you cooked them. Did your OH like them?

BigDavyG

Nope, but she hates breakfast sausage anyway.
Never mind - all the more for me

Celtic_Angel

there's a definite joke in there...

geordiegirl2

which kind of sausagemeat would you suggest?

britvic

Really not sure was hoping to try out other brands, as I already know Jimmy Deans is not to my liking, a few tips to follow now thanks to others on this thread

Sophia_S

Morning Vik....try walmart brand mild sausage meat,next to the Jimmy Dean roll sausage meat,I've tried lots of different brands,but I think the walmart brand is closest to the sausage meat I used to buy in the UK.
I make my own rough puff pastry,roll it out in two long sheets and put it to one side while I halve the sausage meat and roll it into long sausages then put them in the long pastry,close it up, brush them with an egg wash(makes them a lovely golden colour when they're cooked),cut them to the size I want them to be,slit the tops and bake them until golden brown,everyone who tastes them loves them...I make them for every pot-luck thing, and, when my son was still in school,the kids all took turns in bringing in a snack every week and the sausage rolls were always what they all nagged at Donnie to fetch!...good luck....Sophia

britvic

Thanks Sophia will give it a try, you see there's always someone out there with tip's to know