Sausage Roll Query

Yes - what are stingers?

Apart from poisonous box jellyfish?

I'd follow felice's recipe. Yes, definitely defrost first otherwise you could end up with undercooked sausage and burnt pastry.

However, I usually buy sausage meat and use that.
Sometimes I add extra herbs and perhaps little finely chopped onion.

midgey

Oh Missfoodlove, stingers in a sausage roll? Sounds very much like heresy to me!

What are stingers?
Missfoodlove - I haven't eaten meat for nearly forty years!

Spot on felice.

Oh Missfoodlove, stingers in a sausage roll? Sounds very much like heresy to me!

Try buying plain sausage meat from your butcher/supermarket, grate an apple and knead into the sausage meat with a desert spoon of French mustard.
Prepare your pastry and bake.

Soak a big handful of sultanas overnight in just enough boiling water to cover them.
Finely chop a shallot or small onion and gently fry in a little oil for 10 mins.
Add sultanas and juice and a really good dollop of brown sauce.
Stir together then blitz until you have a smooth sauce.

This brings sausage roll to a whole new level!!!

Oh yes to the mince pies Nortsat!
Always puff pastry here, not short crust.
It's beginning to look (and taste) a lot like Christmas!

Not daft at all FC and and once you’ve had a go, you’ll know for next time.

In terms of skinning the sausages, after you’ve defrosted them, I find running the sausage under cold water helps the skins to come off more easily.
I always skin the sausages.

I hope your household enjoy them.
Mince pies next?

I’ve got my sausagemeat in the freezer ready to make mine for Christmas Eve. I was looking at the Jamie’s sausage wreath recipe in the Radio Times till I realised it serves 30. Who’s going to be doing that this year?

Thank you everyone!
Such swift replies!

Agree with felice.
Enjoy the smell of them baking, and the taste when you eat them Fanny.
I love sausage rolls and you’ve made me want to make some today too ?

What Felice says- I love big ones with homemade chutney for lunch too!

Not daft at all, DGS and I make Sausage rolls all the time.
De-frost your sausages, skin them if you can, some veggie sausages have very thin skins if so leave them on but pierce them.
Roll quite tightly in pastry, cut little slits along the top of the rolls(helps them to rise) DGS likes to use beaten egg to glaze.
bake in an oven at 180° until golden.
Enjoy.