I made sausage rolls at the weekend.

[Sir C]

Finely minced a mixture of pork shoulder and belly, added softened onions and lots of sage, buttry puff pastry... I think I still prefer Gregg's

[Burney]

Finely minced a mixture of pork shoulder and belly, added softened onions and lots of sage, buttry puff pastry... I think I still prefer Gregg's

Yes. I've tried to fancy them up with things like mustard, parma ham, cheese and all sorts. However, the filling of a sausage roll isn't really meant to be a gourmet experience. The best ones I've had use the ridiculously pink filing from Richmond sausages.

[SWv2]

Yes. I've tried to fancy them up with things like mustard, parma ham, cheese and all sorts. However, the filling of a sausage roll isn't really meant to be a gourmet experience. The best ones I've had use the ridiculously pink filing from Richmond sausages.

They don't sound like sausage rolls to me.

Essentially you are gaying them up when they are supposed to cheap, dirty even, momentarily saitsfying on the palate.

[Burney]

They don't sound like sausage rolls to me.

Essentially you are gaying them up when they are supposed to cheap, dirty even, momentarily saitsfying on the palate.

Yes, but if you make them yourself, you feel duty bound to try and do something different or interesting with them, otherwise you might as well just go to Gregg's. The fact that one's efforts never actually succeed in making anything nicer is beside the point.

[Sir C]

Yes, but if you make them yourself, you feel duty bound to try and do something different or interesting with them, otherwise you might as well just go to Gregg's. The fact that one's efforts never actually succeed in making anything nicer is beside the point.

Au contraire; my idea was to leave the essential simplicity of the dish but try to improve the result by using quality ingredients.

Actually I'm going to have a cold one now for elevenses.

[Burney]

Au contraire; my idea was to leave the essential simplicity of the dish but try to improve the result by using quality ingredients.

Actually I'm going to have a cold one now for elevenses.

Yes, but you've admitted yourself that the quality ingredients make feck all difference. It was the same when I made Cornish pasties with nice bits of skirt steak, finely diced vegetables and lovingly-made lard pastry. They just ended up tasting like Cornish pasties.

[SWv2]

Yes, but if you make them yourself, you feel duty bound to try and do something different or interesting with them, otherwise you might as well just go to Gregg's. The fact that one's efforts never actually succeed in making anything nicer is beside the point.

Sadly Greggs does not exist in the free state of the Emerald Isle.

I look forward to their arrival as we now have Weatherspoons so I expect all trade barriers are down.

[Billy Goat Sverige]

Sadly Greggs does not exist in the free state of the Emerald Isle.

I look forward to their arrival as we now have Weatherspoons so I expect all trade barriers are down.

They don't even know what a sausage roll is over here. ****s.

[Billy Goat Sverige]

Finely minced a mixture of pork shoulder and belly, added softened onions and lots of sage, buttry puff pastry... I think I still prefer Gregg's

I like a Gregg's sausage roll, although sometimes i feel like the sausage can be a bit watery. I used to buy a pack of those frozen party ones and stored them in the fridge once cooked. Loved eating them slightly chilled

[Sir C]

I like a Gregg's sausage roll, although sometimes i feel like the sausage can be a bit watery. I used to buy a pack of those frozen party ones and stored them in the fridge once cooked. Loved eating them slightly chilled

I think we can all agree though that the best thing from Greggs is the cheese and potato slice, no?