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ROBDEN

Sausage Rolls

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Nonas on the chesterfield canal does this they are fantastic. We will in fact be indulging in one shortly after walking Taff clapping.gif

 

Peter

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Tsk! Tsk! There's me thinking I'd invented it.

 

I love a good sausage.

Tried different mixes before but this is the best (IMO) so far.

 

Rob....

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Tsk! Tsk! There's me thinking I'd invented it.

 

I love a good sausage.

Tried different mixes before but this is the best (IMO) so far.

 

Rob....

Sadly not I had them in the Army years ago and as you say they are the best captain.gif

 

Peter

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Oh! Meant to say, Too much pastry left?

 

Just mix a touch of mustard with a lot of cheese, combine well and work it into the pastry.

 

Cook with the sausage rolls. Double MMmmm!.

 

 

Sod it!! Going to make some now.

 

Rob....

 

ETA....If I make a lot they MIGHT last untill tomorrow......Never done it yet though.

Edited by ROBDEN

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The next you make sausage rolls, mix sausage meat with sage and onion stuffing 50/50.

Bake as normal.....MMmmm!

 

Rob....

 

 

Sounds good to me. I used to know a pub that served Scotch Eggs with the same mix and they were great too!

 

Howard

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Sorry been away.

Stuffing straight from the packet.

 

Rob....

 

ahh...tried it yesterday with mixed and cooked stuffing, ended up with monster sausage rolls! Good but not fantastic, I'll try again once Ive finished this lot, sausage rolls are currently feeding the entire friends and family! laugh.png Thanks.

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Next time you open a bank account mix it 50/50 with somebody else's.

Except mine of course .... the dilution wouldn't benefit you.

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ahh...tried it yesterday with mixed and cooked stuffing, ended up with monster sausage rolls! Good but not fantastic, I'll try again once Ive finished this lot, sausage rolls are currently feeding the entire friends and family! laugh.png Thanks.

If you're making your own pastry,as I do, use a decent brand of bread flour.

In fact whatever pastry I'm making I use bread flour now.

I find the results are far superior to ordinary plain flour.

 

Rob....

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If you're making your own pastry,as I do, use a decent brand of bread flour.

In fact whatever pastry I'm making I use bread flour now.

I find the results are far superior to ordinary plain flour.

 

Rob....

 

hmm...never used bread flour for pastry, I'll give it a go. Thanks.

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Tried this last night. Mixed an egg, some chopped mushrooms, and chopped baby tomatoes. Fresh ground black pepper. (All ingredients from Aldi!)

Used a roasting tin lined with pastry so not exactly a sausage roll. The crew verdict was that it was excellent. Thankyou.

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