Sausage Rolls 2.0

[osprey_archer]

I made the last of my sausages into sausage rolls and I am happy to report that removing the casing before wrapping the sausage in puff pastry did indeed improve the final roll, although there is still room for improvement - next year, when the grocery stores have Irish sausages again.

Another cooking experiment: I added a bottle of beer to my regular lentil soup recipe in place of the regular cooking liquid. I’ve had great success adding wine to this recipe, and I’ve got another lentil recipe that uses hard cider to delicious effect, and also I made a beef stew with Guinness for St. Patrick’s Day which was delicious… but for whatever reason, wheat beer in lentil soup was not a good combination at all.

It tasted less obnoxious on the second day, possibly because we were eating it alongside sausage rolls and sausage rolls make everything better (but also possibly because the flavors had more time to meld), but on the whole this experiment was not a success. Oh well. If your experiments are always successful then they’re not really that experimental, are they?

Comments

[asakiyume]

But that's interesting to know about beer versus wine! And yeah, I guess that's how you build up knowledge of what works with what.

Glad the sausage rolls were better this time around (I know they will have been delicious no matter what, but having them aesthetically more appealing is a Thing, too).

[osprey_archer]

I think the beer needs the heartier flavor of the meat to offset it - lentils just aren't quite strong enough to cut it.