Bit difficult to get sausage meat in LOS!!! I figure I'll use pork mince and breadcrumbs with lots of herbs
Bit difficult to get sausage meat in LOS!!! I figure I'll use pork mince and breadcrumbs with lots of herbs
That's how I make mine.
Pork mince, breadcrumbs, Italian mixed herbs, cracked pepper. Sometimes I'll add some mustard, Fried onion, and garlic into the mix.
BTW, sausage rolls look good.
Here's my sausage rolls...
https://teakdoor.com/the-kitchen/1429...p-special.html (Mc99's TuckShop Special)
pork, beef mince and bacon.
In retrospect, reference to sausage rolls, I imagine one could create a fine product with a decent flaky pie dough.
Many basic applications aren't requiring of the much over rated puff variety.
Tarts, turnovers, beef wellington, croissants, etc - ok, no problem.
Using a puff pastry for a good sausage roll would be akin to using the same with a good savory meat pie - probably not necessary.
They have wonderful pastry puff at Udomsuk bts station,instead by frozen ones
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