[Sca-cooks] OOP - Sausage Rolls

[David Walddon]

In Canada in my youth (at least in Victoria, B.C.) the common sausage roll was a puff pastry or occasionally a pie dough. 
Never a bread dough. Now of course i am craving a Dutch Bakery Sausage Roll. 
They were always served at weddings and funerals! 

Eduardo 



On May 2, 2011, at 8:12 AM, Huette von Ahrens wrote:

> 
> 
> Although I am sure that there is a difference, but I have always thought that sausage rolls were akin to something from my childhood, to whit: pigs-in-a-blanket.
>  
> Mom would use already cooked hot dogs, wrap them in a Pillsbury crescent roll and bake them according to the instructions on the package.  We would dip them in ketchup and mustard and really scarf them down.  Occasionally, Mom would slit the hot dogs and add a slice of cheese and then wrap them in the crescent roll.  Equally yum.  I haven't had one since I was a child.
>  
> Huette
>  
>  
>  
> 
> --- On Mon, 5/2/11, Amy Cooper <amy.s.cooper at gmail.com> wrote:
> 
> 
> From: Amy Cooper <amy.s.cooper at gmail.com>
> Subject: [Sca-cooks] OOP - Sausage Rolls
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Date: Monday, May 2, 2011, 7:11 AM
> 
> 
> Greetings to the list!
> 
> My husband and I were reminiscing about the "sausage rolls" we were
> able to pick up while at Gulf Wars a year+ ago, and how they would be
> perfect lunch food for him these days. As I recall, they were bread
> dough (?) wrapped around a hunk of polish sausage/kielbasa and baked
> so that both the bread and sausage were cooked through. We'd like to
> come up with a version that he could make at home - he is a decent
> beginnng baker, and is living in Ottawa these days, so he *should* be
> able to find some sausage good for these. Can anyone help with a
> recipe or method? Or other easy to make-ahead, portable, and not TOO
> messy lunches? Period isn't necessary, but yummy and easy are :-)
> 
> Thanks,
> Ilsebet
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