Sausage Rolls

No party is complete without sausage rolls, and homemade ones are both tastier and more fun to make. We’ve used tomato and chili chutney for added flavor, but red onion chutney works just as well. They’re always a crowd-pleaser!

Sausage Rolls

Serves 16

350g ready rolled puff pastry

Plain flour, for dusting

2 tbsp tomato and chilli chutney

6 good quality sausages

1 egg

1 tbsp milk
 

Preparation Time: 15 minutes. Cooking Time: 20 minutes.

1. Line a large baking tray with baking parchment.

2. Unroll the pastry onto a lightly floured surface and cut in half lengthways. 

3. Divide the chutney between the two rectangles and spread down the centre.

4. Remove the sausages from their skins, place in a bowl and mix together.

5. Halve the sausagemeat and roll each into a sausage shape the same length as the pastry. Place the sausagemeat in the centre of the pastry, on top of the chutney.    

6. Brush the edges of the pastry with water and fold one side over the sausagemeat and roll up.

7. Cut each large roll into 8 portions and place on the prepared tray. You can use scissors to snip the pastry top of each roll to decorate if liked.

8. Mix the egg and milk together and brush on top of the rolls 

9. Place in the oven. CAST OVEN: on grid shelf on floor of the roast oven or oven on R8. FAN OVEN: preheated to R7/ 200oC/400oF. Bake for 15-20 minutes until golden brown.

10. Transfer to a cooling rack and allow to cool. Serve hot or cold. 
 

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