Spice up your sausage rolls!
No need to buy special sausage meat specially blended with exotic herbs and unicorn droppings. Good quality plain meat will do just fine. Here's a tip from my old mum. When making your sausage rolls, add half a tablespoon of medium curry powder to each pound of sausage meat and mix it in well. Then make the rolls as usual.
The result will be absolutely delicious sausage rolls, not with a curry flavour but an indefinable extra something that makes them very more-ish. Mmmmm.
The result will be absolutely delicious sausage rolls, not with a curry flavour but an indefinable extra something that makes them very more-ish. Mmmmm.
Labels: Food and Drink
posted by Phil at
Thursday, December 22, 2011
4 Comments:
A smear of Dijon mustard around the sausage is nifty too...
And what wine would you recommend to go with the sausage rolls? (Sod the turkey, the sossidges sound good to me!)
I can taste them now.
Not literally but ....
Turkey ?????
Why do we eat Turkey.
Every year we kill millions of Turkey's and their revenge on us is the blandness of the meat, regardless of how well it is cooked.
That is why we have to smother it in Cranberry and bread sauce.
I'd rather just have the pork and the sausage rolls, and I actually like the Brussel sprouts.
Anyway, what wine?
A decent Vacqueyras stands up to sausage rolls very well :-)
We always have a capon - it tastes! It's tremendous when served with a sage & onion and (good quality) sausage meat stuffing
JJ
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