Yes, I tired this recipe and have used it several times. My grandson-in-law is from Kent and loves sausage rolls. He came to the U.S. in October, so I thought I'd make these for him--just to see if I could come close to what he is accustomed to. Well, I did by genuine British bangers and squeezed the meat out of the skin. I had already done the onion, so I mixed them up. Believe it or not, the English bangers were NOT all that greasy. I mixed the onion, mustard and meat--rolled the meat into the puff pastry (There were 2 sheets in 3 parts each, so I was able to make about 36 rolls.) One can always improvise, but I want to stay true to what Tom is fond of, so I followed the Brit way. One could use Italian sausage and accompany that with a marinara dipping sauce. Or cook/drain chorizo and accompany that with a good salsa. You could add jalapeños, too. There are lots of fun variations--LOVE THIS RECIPE, though!
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Yes, I tired this recipe and have used it several times. My grandson-in-law is from Kent and...