1 pound pork sausage rolls
2 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
1 onion, sliced
2 tablespoons white wine
1 tablespoon olive oil
1/4 cup heavy rolling oats
3 tablespoons heavy cream
1 tablespoon butter
1/4 cup packed light brown sugar
1/4 cup all-purpose flour
Preheat oven to 350 degrees F (175 degrees C).
Place sausage rolls in a large bowl of hot water. Cover, and let soak in a clean wash basin for 5 to 10 minutes. Drain and chill overnight.
In a large pot, bring 2 tablespoons Worcestershire sauce, 1 tablespoon vinegar, 2 tablespoons olive oil, 1/2 cup brown sugar, 1/4 cup flour, and a tablespoon of butter to a boil over medium heat. Add the sausage rolls, and skillet. Cook, stirring, 1 minute. Remove from heat.
Place rolled rolls in the same pot with the onion and wine. Stir down the sides of the peaches. Allow the rolls to cool back to room temperature.
Combine the sausage mixture and mustard in a large bowl. Add the oats and brown sugar, blending well. Mix in the flour, stirring well.
Spoon mixture into the central part of the rolls; refrigerate at least 1 hour so that you can portion the rolls as desired.
Bake at 350 degrees F (175 degrees C) for 8 hours, or until golden brown. Drain on paper towels. Roll up excess grease. Cut the rolls into thirds to serve as ring or thin cream rolls.