Spring Has Spung? And Sausage Rolls

Apr 17, 2025

Hello dear readers!

Welcome back for another fun filled farm week.

Welcome to all the new subscribers, and there have been quite a few of you over the past few weeks. The sheep are going to ignore you today in favor of green grass. Sorry, but they can be snooty that way.

I want to extend my most profound thanks to Jacqueline J, Mary D, and Brenda M for your donations towards the vet bills. Your help took a big bite out of those for me. I am grateful and blessed by you.

And to Miss Joan N, thank you so much for your care package. Your cowl and fingerless mitts along with your beautiful card brought me to tears. I cannot begin to express just how much this means to me. I have the mitts on as I type this post out. They are so comforting on my hands today. I wish you many blessings in your life.

Spring is trying it’s best to get here. Although Mother Nature is off her rocker again. We seem to be swinging between 60-70 degree days then falling into storms with snow

Green grass with snow clouds above it.

Right now, I’m sitting in the big chair, with probably one of the last fires of the winter going in the wood stove, binging on Hell’s Kitchen, and watching the snow fall outside the window. They are predicting 2” for the next 24 hours. I am glad to have the moisture, but 60 degrees and rain would make me a bit happier.

The sheep are not overly stressed by the changes, however, I am ever watchful for pneumonia (again) with these big swings in temps.

Things that I am grateful for now that we are on the tail end of winter…..

The sheep and Brandy horse came thru with a minimum of difficulty. Everyone is still pretty fat.

Nobody got hurt

The tractor started every time I needed it to.

I had enough hay for the critters.

Nothing major broke.

We were warm enough.

We had enough to eat.

The grass is turning green.

The sheep are venturing off the hay for the better part of the day now in search of green things to munch on. It’s odd to look out the window and not see them on the bale now. It is cute to see them so happy to have grass again. They have been bouncing around and playing with each other again. I adore watching them launch themselves straight up in the air.

Our predator load has been pretty light this past winter. No bobcats or mountain lions on the game cameras. Our regular bunch of coyotes are roaming around, and the truce is still holding. Another thing I’m grateful for.

Here are the finished grief socks! The pattern is “Country Socks” from the Folk Socks book by Nancy Bush

I made a bunch of sausage rolls a few weeks ago, prior to everything going to kaka around here. More of me playing around with the foods of the British Isles. Plus they are just so yummy!

Take 1 pound of sausage of your choice. I used a mildly seasoned bulk pork sausage, and to that I added some onion, garlic, and chili powder. Mix that together well.

Split the meat into four equal portions. One chunk will be for each log you will be making.

Take 2 sheets of puff pastry dough, thaw them out, then cut them in half lengthwise. I use the pre made frozen ones.

On each half lay out one portion of the sausage so it’s a lovely strip on the dough.

Roll the dough over the sausage and brush the edge with water to mush it shut with. I roll it back and forth a bit to get it to seal up. I tried pinching it but only ended up with a mess the first time I made these.

Divide each log into 4 pieces. Lay on a sheet pan lined with parchment paper. Cut slits on each piece. Brush with beaten egg wash.

Bake at 350 degrees for 30 minutes, or until the dough is golden brown and puffy and the sausage is cooked thru.

We had this with homemade rice pilaf and salad. Traditional British beans would also be great with these. Plus they make great party food!

I wanted to as you, oh faithful readers, what questions you have for me that you would like to have me write about? Is there a particular topic that you would like to know more of? Something that I touched on before and you would like to read more? Please let me know in the comments! I look forward to reading what burning questions you have!

Fat Turkey Farm

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