Roll with it
AFILLING of sausagemeat enrobed in flaky/puff pastry is unlikely to be low in fat or calories, but on a winter’s day, how bad can it be? A hefty side of winter salad helps cut through fats and make them digestible and provides the wide range of vitamins and minerals we need in this damp weather. A head of cabbage keeps well, so thinly slice a portion, grate some carrot and raw beetroot and/or celeriac, toss in warmed olive oil, your favourite vinegar, finely grated garlic and fresh turmeric and you have a feast. I sometimes top this salad with crisply fried thinly sliced onions.
We tested only cooked sausage rolls (there are a few raw available) and warmed them in the oven for 12 minutes at 180c/350f/gas 4. I tasted them cold first, and they are edible for an easy lunch, but not at their best. I warmed them up for tasters.
Microwaving is not an option for any pastry, and won’t do sausage rolls justice. The pastry will end up leathery and soggy. Put them to heat by the fire instead.
We looked for tasty, light pastry, with a good ratio of filling to pastry and tested a few with black pudding and spices. Some butchers make their own, but they are usually uncooked.