I genuinely enjoy the people I went to Scotland with. If that was not the case, either they would not have been there or I would not. One should be careful with whom they choose as travel companions. There are people I dearly love, who I would not travel with. We would not come back friends. I digress. That's another blog and one probably worth writing.
Anyway, starting the day with six other people was wearing on me and wearing on me bad. It wasn't their fault. It was all on me. Then we arrived in the precious little town of Moffatt in the south border region. We would be there for four days because it is the perfect place to day trip from. The hotel where we stayed was old style European and no one could have complained about the breakfast they served--there were all the usual suspects like haggis, porridge, eggs, bacon and the like, plus smoked salmon and eggs, baked kipper and eggs, and every fruit and cereal known to man. At least the UK man.
But I discovered a bakery next door, that sold pasty and sausage rolls. Best of all, I could buy a sausage roll and sit on a park bench in a beautiful little courtyard and watch people while I ate. Alone. Well, almost alone. There was the sausage roll.
When I got home, I felt the need to recreate that sausage roll. I can't start my day with them every day, or really even any days, because I am not going to hike around all day looking at stuff like I do when I travel. But they are yummy and worth the splurge on a special day. You can also cut them into smaller pieces and serve as appetizers. They aren't nearly as much trouble as they look because of Pepperidge Farm frozen puff pastry.
- 1 lb. Breakfast sausage (I used original. I might try hot next time.)
- 1 small onions, grated
- ¾ cup fresh breadcrumbs
- 2 teaspoons Worcestershire sauce
- teaspoon lemon juice
- 1 eggs, beaten
- plain flour
- 2 boxes of frozen puff pastry, thawed in accordance with manufacturer's instructions
- 1 egg, beaten and to glaze.
- Preheat oven to 400 degrees.
- Mix together first 6 ingredients.
- Divide each sheet of pastry into three strips.
- Take a ball of meat—it will be soft—and roll it in the flour to make it easier to work with. Roll into a cylinder and place in the middle of a strip of pasty. Seal pastry with a bit of egg.
- Repeat until you run out of one thing or the other.*
- Place on baking sheet. Brush rolls with egg. Bake for fifteen minutes.
* The dough and meat might come out right for you. If it does, let me know and I will send you a pony. I had more dough than meat, so I put some jam in my remaining strips. Don't do that. It will run out and make a mess on your baking sheet. This is the first time in my life that the parchment did not matter. Next time, I would extra sprinkle pastry with Parmesan cheese and sesame seed. That might not work out either but it won't make a mess.