Sausage Rolls With Spinach Salad And Really Bad Songs

I may be the only person on the planet who likes this, er, um….song.

Some people think that it is really bad.

I’m sharing it with you because it reminds me that good friends can always make each other laugh.

A friend sent me this song in an email titled, “Do you want to hear the most horrible song ever? EVER?”.

You know what?

I actually liked it.

It’s worth listening just for ‘Beef-oven’.

I told my friend that and he gave it another try.

After which he sent me a note reading: “Ok. I tried it again. Can’t get through it. And I could have used those 40 seconds for something else… lost now…”

So Really Bad… or not. You decide.

This should really add that extra awesome touch to your Sunday. (Read more about the song here)

These sausage rolls will also add an awesome touch to your Sunday or any day. They are very simple to make and taste wonderful. They are really good cold the next day if you are lucky enough to have leftovers.

I doubled the recipe so I would have leftovers.

Sausage Rolls With Spinach Salad

Ingredients:

3/4 lb italian sausage links, casings removed
1/2 cup (1 oz) fresh breadcrumbs
1 red bell pepper, 1/2 finely chopped and 1/2 cut into very thin strips
1 sheet (half of a 17.3-oz. pkg.) frozen puff pastry, thawed
1 egg, beaten
1 Tbs extra-virgin olive oil
1 Tbs grainy mustard
1/2 lemon, juiced
Salt and pepper
6 cups (half of an 11-oz. pkg.) baby spinach

Directions:

1. Thaw the pastry according to package directions.

2. Preheat the oven to 400℉.

3. Line a rimmed baking sheet with parchment.

4. Crumble the sausage into a bowl. Stir in the breadcrumbs and chopped bell pepper. Divide the mixture in half and form each into an 11-inch long log; refrigerate.

5. Line a work surface with a 16-inch length of parchment. Set a sheet of puff pastry on top and roll out into an 11-inch square. Cut the pastry in half. Lay a sausage log down the center of each strip. Brush the long sides with some of the egg. Wrap the sausage in the pastry; press the seam to seal, but do not seal the short ends. Transfer to the baking sheet seam side down.

6. Brush the tops with the remaining egg and refrigerate for 15 minutes. Bake until puffed and golden, 25 to 30 minutes. Let rest for 10 minutes; quarter each roll crosswise for a total of 8 pieces.

7. Meanwhile, in a bowl, whisk together the olive oil, mustard and lemon juice; season with salt and pepper. Stir in the bell pepper strips and spinach; toss well.

Recipe from Rachel Ray