Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.


[Photograph: Sydney Oland]

Classic sausage roll meets beef Wellington, these easy to assemble bites will be well-received at any breakfast table. Finely minced mushrooms are cooked in the leftover sausage fat, adding both sausage flavor and earthiness to dish. The rest of the sausage roll keeps with the classic, with just a little bit of sharp Cheddar for creaminess. Paired with a big pot of coffee and lots of tart mustard for dipping, these brunch rolls will be gone before you know it.

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

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