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Sausage rolls

 
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carp
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PostPosted: Sat Dec 24, 2016 2:02 pm    Post subject: Sausage rolls  Reply with quote

Got plenty of sausage meat for making stuffing. Had a sudden urge to make some sausage rolls for tea. Love brown sauce on mine...Nom
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Cutsyke
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PostPosted: Tue Dec 27, 2016 5:08 pm    Post subject: Reply with quote

Mt aunts 86, she called them pigs in blankets. When did this happen? She lives in Cookridge not Connecticut.
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carp
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PostPosted: Tue Dec 27, 2016 5:20 pm    Post subject: Reply with quote

Pigs in lankets are sausages wrapped in bacon. Which are also a Christmas must have.
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Cutsyke
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PostPosted: Sat Dec 31, 2016 4:38 am    Post subject: Reply with quote

We had them as kids. Maybe I'm confused but I've also seen what I take to be sausage rolls referred to as pigs in blankets.
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Plastic Man
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PostPosted: Sat Dec 31, 2016 12:03 pm    Post subject: Reply with quote

Cutsyke wrote:
We had them as kids. Maybe I'm confused but I've also seen what I take to be sausage rolls referred to as pigs in blankets.


Maybe she heard the term pigs in blankets, and just assumed it was another name for sausage rolls?

Though with them being encased in puff pastry, "football managers in puffa jackets" may be more appropriate.

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Late Doors
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PostPosted: Sun Jan 01, 2017 1:53 pm    Post subject: Reply with quote

Got some frozen flaky pastry in teh freezer that needs using. Think ill have a go at making sausage rolls, dunno about the brown sauce though. Maybe piccalili, jamie oliver style
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carp
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PostPosted: Sun Jan 01, 2017 4:17 pm    Post subject: Reply with quote

Late Doors wrote:
Got some frozen flaky pastry in teh freezer that needs using. Think ill have a go at making sausage rolls, dunno about the brown sauce though. Maybe piccalili, jamie oliver style


Go your own way😀 Nice to play around with favours too. Fresh herbs, finely chopped apricot, toasted cumin, smoked paprika. I make a little patty and fry it off to check out the flavour and seasoning before making the rolls.
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PostPosted: Fri Jan 06, 2017 1:47 pm    Post subject: Reply with quote

Gave it a go Yesterday, not bad at all

Filling made with. 60-40 volume Pork Mince and white bread crumbs. Chopped fresh Chives lots, dried sage, Paprika, ample salt n peppar and one egg to bind, Superb, very happy with the filling

Pastry was a bt hard around the edges which made rolling tricky and they stuck to the bottom of the tray when done though. Lessons learned, will grease the tray more and leave the pastry to defrost over a full day.

A few left that look the real McCoy today and taste even better. Might treat the boys on Monday on the way to Cambridge. If they last that long
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Grind
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PostPosted: Fri Jan 06, 2017 3:17 pm    Post subject: Reply with quote

Want. Some. Now.

I. Said. NOW!


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