Party food – or a perfect snack. The filling can be fashioned out of cooked or raw meat – using leftover Christmas turkey, Sunday roast chicken or pork, or raw meat like here.
With ready cooked meat all you have to do is ensure there is enough fat to bind the filling – throw in that parson’s nose of the turkey, skin and fatty bits of the chicken, fat lining of the pork roast that was left on the platter. If the cooked meat is moist enough there’s no need to add bread, unless you fancy lighter, less meaty rolls.
If you use raw meat it can be pork like here, but might as well be de-boned chicken thighs. I’m not that keen on sausagemeat personally, but if it’s best quality, go for it.
The recipe can obviously be very well used to make full-sized proper sausage rolls – only far more delishhh than shop-bought ones. The small size makes for party-sized bites – or just to make you feel less guilty when you reach for the third one.