MY НUSВАND’S ЕХАСТ WОRDS АFТЕR НIS FIRSТ ВIТЕ WЕRЕ, ОН MY GОD

Sausage rolls are a beloved classic in many households, offering a delicious combination of flaky pastry and savory sausage filling. Whether enjoyed as a snack, appetizer, or part of a meal, sausage rolls have a timeless appeal that spans generations. In this comprehensive guide, we’ll explore everything you need to know about making and enjoying sausage rolls, from ingredients and preparation to serving suggestions and more.

Ingredients:

For the Pastry:

Instructions:

Step 1: Preparing the Filling

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Mix Ingredients: In a mixing bowl, combine the sausage meat, chopped onion, minced garlic, dried sage, dried thyme, salt, and pepper. Mix until well incorporated.

Step 2: Assembling the Sausage Rolls

  1. Roll Out Pastry: Roll out the puff pastry sheets on a lightly floured surface into rectangles, approximately 12×6 inches each.
  2. Add Filling: Divide the sausage mixture evenly between the two pastry sheets, forming a long sausage shape along one edge of each pastry rectangle.
  3. Roll and Seal: Roll the pastry over the sausage meat, enclosing it completely, and press the seam to seal. Trim any excess pastry if necessary.
  4. Cut and Arrange: Cut each roll into smaller pieces, about 2 inches in length, and place them seam side down on the prepared baking sheet.

Step 3: Baking the Sausage Rolls

  1. Apply Egg Wash: Brush the tops of the sausage rolls with beaten egg wash for a golden finish.
  2. Bake: Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown, and the sausage is cooked through.
  3. Cool and Serve: Once baked, transfer the sausage rolls to a wire rack to cool slightly before serving.

He sang, he conquered, and now he’s a million-dollar winner! The AGT Million Dollar Champion is officially named Richard Goodall. AGT judge Heidi Klum had goosebumps on top of goosebumps, and it’s easy to see why….

“They said my name and flipped it open while I was waiting there. Whoa! The confetti drops. Holding the card that AGT host Terry Cruz used to declare the winner, Richard Goodall exclaimed, “Magic.”

It has taken a while to hear his name. In the spring, Goodall began the audition process. Everything started when a video of him singing to West Vigo pupils was uploaded on Tik Tok. Among those who witnessed it was AGT judge Howie Mandell.

Howie Mandell stated from the AGT red carpet, “When I saw him, when he stepped on our stage, you felt the love that not only I had for him, but the hope he would win.” “You just knew that everyone at home would feel the same strong urge to cast a ballot.”

And voters did. He ranked #1 according to viewer votes. That same engaging charisma won over other judges as well.

“In the competition, he made such progress. America grew to love him. the actual individual. the actual dream. After today, his life will change,” AGT Judge Sophia Vigara remarked.

“I get chills just thinking about him singing on that stage,” the person said. It truly is lovely. He has a lovely voice. He’s really delicious, Heidi Klum, an AGT judge, continued.

Goodall expressed gratitude to WTWO on the red carpet for sharing his trip.

“You guys have supported me the entire way,” “You guys have supported me throughout the entire process,” grinned Goodall.

Additionally, he commended the Wabash Valley residents for their unwavering support.

“Wabash Valley, Terre Haute, Indiana, is appreciated. In an emotional moment, Goodall bowed his head and murmured, “Thank you from the bottom of my heart.

Goodall mentioned that one of her “top shelf” bucket list items was to sing with the band “Journey.”

Regarding his future goals, he mentioned going back to work as a school janitor for a short spell. In addition, he mentioned wanting to purchase a home with his wife Angie. Despite having strong ties to Terre Haute, he admitted that he could consider purchasing a home in Florida as he dislikes the harsh Indiana winters.

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