Sausage rolls

Sausage rolls ready for the oven.

And now complete.

No soggy bottoms!

Look at that lamination.

I made pork sausage from scratch on New Year’s Eve, and a rough puff pastry. Sausage rolls were the result.

I freeze them, then pull one out, wrap it in aluminum foil and pop it in the oven, then shower and prep for the day. Less than half an hour later, I have a hot breakfast waiting for me.

By the way, the ground pork from Dierberg’s is much better for this breakfast sausage than the ground pork from Schnuck’s, which has much less fat in it, and is actually pretty dry.