George's spicy sausage rolls version 2
George's quick spicy sausage rolls recipe version 2
George's spicy sausage rolls version 2
Ingredients
| 6 | Tomato and Herb Sausages (skins removed) |
| 1 | clove garlic, crushed |
| 1tbs | chopped fresh chives |
| 2tbs | basil pesto |
| 1 tsp | Steenbergs organic mixed herbs |
| 1 tsp | Steenbergs organic chilli powder (adjust according to taste) |
| 1 tsp | Steenbergs organic perfect salt |
| Good splash of Worcester sauce | |
| A handful of grated parmesan cheese | |
| Pinch | of Steenbergs crushed chilli |
| 1 | egg, beaten, with Steenbergs black peppercorns (freshly ground black pepper) |
| 1 | roll of pre-rolled puff pastry |
Method
- Skin the sausages (or use sausage meat and add a finely chopped onion and a tbs of tomato puree)
- Add the garlic, chopped chives, pesto, herbs, chilli powder, perfect salt, parmesan and Worcestershire sauce to the sausage meat and mix with your hands until well combined
- Place the pastry on a floured surface, landscape. Divide the pastry into 3 equal pieces. Add sausage meat to the middle of each piece (about the width of a sausage). Brush one edge of the pastry with beaten egg and roll up, lengthways, to make a long sausage roll
- Coat the outside of the roll with egg and sprinkle with crushed chilli and black pepper
- Cut the long roll into the required size of sausage roll (bite-sized or bigger) and, with the tip of a sharp knife, make some ‘slits’ in the top of the sausage rolls
- Bake at 190oC until golden, and the pastry is cooked through
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