Stop setting unrealistic expectations for sausage rolls! These are also beautiful, and their feelings are valid! Not all sausage rolls are taut and perky and you should acknowledge that!
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’d assume the logical way to eat that is with your hand. I feel like your choices are to manhandle the dangler and eat the bread first, or, you can hold it by the bread and fight the wiggler into your mouth. Both feel equally silly, but I’m down.
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