They're quite nice. I prefer actual sausage rolls, Cooplands ones are better anyway. Lavericks can do one, I don't want a metre of dry pastry to chew through before I get to the sausage. I think it was Field's of Anlaby that used to do a hot-dog sausage roll, had a Frankfurter with mustard in it, they were sublime.
Not the 4 for a quid... probably more vegan than meat as there is very little in them...and that ****ing pastry goes everywhere!!!!!
Whisper it loudly, Messi wants to leave Barça with immediate effect. Worth a punt? Could make a decent backup if George Honeyman's form dips?
Pffftt George’s form dipppng!! Unlikely He’s been consistently **** since day one Ernie Ain’t gonna happen
I do like the 4 for a quid sausage rolls (because they are 4 for a quid), but I'm also under no illusions; they are piss poor sausage rolls. All flakey pastry with some pink stuff failing badly at pretending to be sausagemeat in the middle. They are like a McDonalds burger when Yankee burger is next door. You're probably too young to remember Fletcher's savoury sausage rolls. They were the cheap fodder when I was little and they were ace.
Messi buy out clause is 635 so if we could purchase one tenth of one of his toes and have it grafted onto Magennis or whoever, it might work as a kind of a sacred relic and inspire goals. Come to think of it, why not have top class footballers dismembered completely when they reach a certain age and have all their body parts grafted onto hoofballers - spread the talent around. Naturally, the donor will have his brain retained in a briney solution and his mind programmed to a virtual world of voluptuous women, beer, fast cars - yep, I know they have this in the real world but in their new virtual world it will be uber intense. Everyone wins.
Sausage rolls - I make THE best sausage rolls; 6 Llincolnshire sausages from a butcher, 3 spicy chorizo sausages, half a fried red onion and a slack handfull of white bread crumbs, mix together and form said rolls using one shop bought roll of puff pastry (cut in half lengthways); here's the best bit, before adding the sausage roll mix paint the inside of the pastry with Dijon mustard - put formed rolls into the fridge for a couple of hours before egg washing, cutting to size and cooking in a 180* fan oven for about 40 minutes (or golden brown) ...... THE BEST roll you'll ever taste and a piece of the proverbial to make ........ no need to thank me, just gerrem made!
Less than 2 weeks ago I ate 23 sausage rolls, in 3 sittings, over 2 days. Not buffet, chuck in, ones but proper ones, with ketchup.
