Sausage Roll Question
Growing up with an English stepdad (some of you will remember the late @Ted Fairhead), I adore sausage rolls. We had them frequently. When he made them, he usually used Jones pork sausages, which he said were somewhat like chipolatas. They are what his mum used when she visited from England, too. But here’s the thing – I remember that they always cooked them before rolling in the pastry and baking. Every recipe I’ve seen as an adult calls for rolling up raw sausage inside the pastry.
I do like the recipe @Anna N has referred to but I must admit that when I have made sausage rolls using a pork only filling and using it uncooked, I have had too much fat. I used to make quite a few sausage rolls and always, when using just pork for the "sausage" part, changed to cooking the filling first, then when the filling was cooked and cooled down, doing the pastry wrap and bake bit. It resulted in a far less fatty end product but was a bit of a pain due to the time involved. I then chang
