When I’m looking for something simple to eat that contains my sausage of the day, I have a few tried and true concepts that always work…Toss some peppers, onions, and sausage in a baking dish and top with your home made or favorite red sauce. Just let that stew for a few hours and you have some goodness. Or, make some sausage rolls. Sausage rolls are pretty flexible in that you can pretty much just use your favorite sausage. I will usually just crack open a can of crescent rolls and wrap each piece around a sausage, ready to go in the oven. Great beer food.
I don’t know why I haven’t tried to class them up a bit other then lack of time, perhaps a lazy streak, or just a few to many beers by the time I think about cooking. Either way, this sausage roll recipe from the NY Times looks both do-able and tasty. I think I’ll give it a try.
The recipe didn’t have a photo (which should be a crime) so I grabbed a nice one of what I thought the finished rolls would look like if somebody who knew what they were doing assembled them.