Sausage rolls, in the oven.

British Food

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Date: 2004-03-20 Views: 167375

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wondering

how did u cook this?!?! the ingredients is what im looking for

Posted by Guest on Tue, 12 Apr 2005 22:25:17 +0100

Angie

what a great picture make me hungry looking at them can't get a good sausage roll in the u.s.

Posted by Guest on Wed, 05 Oct 2005 00:37:45 +0100

Tere turust vaan!

i` am not very velly that speak Inglish but ai nou that these carelian pastets is delicious!!!! YAMMY :P *slurps* Like water come in my language.

Posted by Guest on Fri, 07 Oct 2005 12:14:42 +0100

Johnny English

You should be proud to be British!!!

Posted by Guest on Mon, 17 Oct 2005 20:02:44 +0100

Beautiful

Hi my name is beautiful. i hate this thing. bääääh yuck. fuck off. now i´m getting out of here. by terrorist saddam.

Posted by Guest on Tue, 25 Oct 2005 12:09:51 +0100

Beautiful

Hi my name is beautiful. i hate this thing. bääääh yuck. fuck off. now i´m getting out of here. by terrorist saddam.

Posted by Guest on Tue, 25 Oct 2005 12:09:59 +0100

evilwarpingkitty

These look pretty good!

Posted by Guest on Thu, 12 Jan 2006 19:58:16 +0000

CaliDreemz

These made my mornings nice when I spent the summer in Oxford.

Posted by Guest on Mon, 30 Jan 2006 11:06:45 +0000

Son of William

You have too be careful with sausage rolls. Too much gristle can spoil them completely. Must be eaten with lashings of brown sauce.

Posted by Guest on Mon, 06 Feb 2006 19:42:28 +0000

fafi

lovely picture but what is the ingredient

Posted by Guest on Fri, 17 Mar 2006 16:56:27 +0000

Arabian Princess

That girbel, a few photos back. Road-kill rodent cut 3-ways, baked deliciously in flakey crust.

Posted by Guest on Mon, 27 Mar 2006 02:10:48 +0100

Jackie

yum

Posted by Guest on Mon, 29 May 2006 01:33:45 +0100

xmen

right

Posted by Guest on Fri, 16 Jun 2006 13:05:54 +0100

normal man

You have to be a beast to eat all this crap

Posted by Guest on Fri, 16 Jun 2006 13:06:19 +0100

aLGIE wALL

gREGGS dUMMIES eH??

Posted by Guest on Wed, 28 Mar 2007 12:44:03 +0100