I thought so as well. Maybe the other side of the protruding sausages were progressively squeezed out by the dough starting from the tip, and it’s probably due to the proximity to other rolls in the back, or maybe the center of the oven was much hotter and ended up cooking (and growing) the dough unevenly. That explains why the tip of the sausages looks popped.
I won’t get into the fact that pastry shrinks when cooked because you’re right. That’s not sausage roll sausage, that’s not sausage roll pastry, those are not sausage rolls 🤢🤮
The fuck even went wrong with them?! This has to be intentional. Meat doesn’t stretch when it gets cooked
They were squeezed out
I thought so as well. Maybe the other side of the protruding sausages were progressively squeezed out by the dough starting from the tip, and it’s probably due to the proximity to other rolls in the back, or maybe the center of the oven was much hotter and ended up cooking (and growing) the dough unevenly. That explains why the tip of the sausages looks popped.
I won’t get into the fact that pastry shrinks when cooked because you’re right. That’s not sausage roll sausage, that’s not sausage roll pastry, those are not sausage rolls 🤢🤮