ROBDEN Posted May 10, 2015 Report Share Posted May 10, 2015 The next you make sausage rolls, mix sausage meat with sage and onion stuffing 50/50. Bake as normal.....MMmmm! Rob.... Link to comment Share on other sites More sharing options...
Athy Posted May 10, 2015 Report Share Posted May 10, 2015 Sage words from a man who knows his onions. Thyme for a new recipe? Link to comment Share on other sites More sharing options...
peterboat Posted May 10, 2015 Report Share Posted May 10, 2015 Nonas on the chesterfield canal does this they are fantastic. We will in fact be indulging in one shortly after walking Taff Peter Link to comment Share on other sites More sharing options...
Janet S Posted May 10, 2015 Report Share Posted May 10, 2015 Sounds delicious! Will try it soon Janet Link to comment Share on other sites More sharing options...
ROBDEN Posted May 10, 2015 Author Report Share Posted May 10, 2015 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.... Link to comment Share on other sites More sharing options...
peterboat Posted May 10, 2015 Report Share Posted May 10, 2015 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 Peter Link to comment Share on other sites More sharing options...
ROBDEN Posted May 10, 2015 Author Report Share Posted May 10, 2015 (edited) 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 May 10, 2015 by ROBDEN Link to comment Share on other sites More sharing options...
Chagall Posted May 12, 2015 Report Share Posted May 12, 2015 dried stuffing straight from the packet, or mixed and cooked stuffing? Link to comment Share on other sites More sharing options...
howardang Posted May 12, 2015 Report Share Posted May 12, 2015 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 Link to comment Share on other sites More sharing options...
ROBDEN Posted May 14, 2015 Author Report Share Posted May 14, 2015 dried stuffing straight from the packet, or mixed and cooked stuffing? Sorry been away. Stuffing straight from the packet. Rob.... Link to comment Share on other sites More sharing options...
Chagall Posted May 14, 2015 Report Share Posted May 14, 2015 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! Thanks. Link to comment Share on other sites More sharing options...
zenataomm Posted May 14, 2015 Report Share Posted May 14, 2015 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. Link to comment Share on other sites More sharing options...
ROBDEN Posted May 15, 2015 Author Report Share Posted May 15, 2015 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! 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.... Link to comment Share on other sites More sharing options...
Chagall Posted May 15, 2015 Report Share Posted May 15, 2015 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. Link to comment Share on other sites More sharing options...
Peter-Bullfinch Posted May 16, 2015 Report Share Posted May 16, 2015 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. Link to comment Share on other sites More sharing options...
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