Pictures are needed!!!Sounds wonderful!

Sounds yummy!

(I first of all thought you were expecting)

Roxsol, lol. Going to be 60 this year, so NO!

It was braided on the back end but it expanded some. Trying a little piece I cut off to make sure the sausage was cooked through. It's a little spicier than Jimmy Dean mild. It's pretty good, though. Won't make it again for a very long time though. Next time I'll use Jimmy Dean mild.

Does the dough absorb the grease? Not sure I'd like that.

Hmmmm......my experience with sausage rolls involves individual ones rather than a big massive single roll. And with puff pastry, not pie pastry. And most recipes include adding some bread crumbs to the sausage mix to avoid excess grease. Unless using British sausages like bangers, which already tend to have bread crumbs included.

And spicy is good!!

That sounds and looks great! Bet it tastes good too ;) I do that with other stuff too, I tend to call them braids instead of rolls. Hot ham and swiss or a ruben braid is tasty too.

A little trick. At the ends, cut a little more at the underside of the dough to help vent off grease from uncooked meats. Helps give it a direction away from the middle where soggy crust can be easier to happen.

Elmer, on the bottom yes, but it's not horrible. At least first go round. Will see when I reheat it later.

Gardengal, I noticed that but had no bread crumbs to add.

I bet it is tender and flaky, mmmmm.

It was pretty good, Lucille.

I made one big one because that is how the woman on a video I watched last week did it.

I have another crust and may have to make a ham and cheese roll next.

Looks really good!

Well, just because someone did it on a video doesn't make it right. Yours looks good but it's a lot for one person.

Next time, add fresh breadcrumbs (freeze the bread then break it into chunks and whizz in the blender or food processor), a finely diced onion and some dried herbs like parsley, thyme, a smitch of sage. I like to add a bunch of grated cheese and some small diced smoky bacon, but that's me.

Get puff pastry and cut into rectangles about 6" x 12" and lay a line of the sausagemeat mixture more or less the size of a link sausage along one long edge. Roll up and cut into two pieces for lunch size serves or 6-8 for parties. Brush the tops with milk and bake until golden.

These freeze very well, so once you make a batch you can freeze most of them and just take them out and reheat them as required. If you don't want to reheat them in the oven, you can do a pretty good job by zapping them in the microwave for a few minutes to make them hot, then crisp up the pastry on a dry hot frying pan.

Reminds me of my Dutch pig in the blankets SAUCIJZENBROODJES. Pastry dough with sage jimmy deans' sausage with egg, breadcrumbs, salt and pepper mixed and formed into links and put into thin dough.

Just took my lunch break and tried to eat a little more. So much pepper flavor I couldn't eat it. Ate the pastry part and a couple bites of the sausage and I was done. I don't know why I bothered trying a new-to-me sausage brand, as they never seem to work out for me.