Ingredients

500g pack

puff pastry, or you can make your own

1lb

sausage meat

1tbs

Steenbergs organic crushed chilli flakes, add more to taste

apple, chopped into small pieces - I used dried apple pieces

2 tsp

Steenbergs organic zhug, add more to taste

1 tsp

Steenbergs organic black peppercorns, freshly ground

1 tsp

Steenbergs pink Himalayan salt

1 tbs

Organic extra virgin olive oil or an egg, whisked

Sausage rolls are a popular picnic snack, or lunch favourite when eaten warm, but so often one buys a sausage roll with wonderful anticipation and somehow the taste doesn't quite hit the spot! However, these seem to be accepted openly - and in fact I have never cooked enough. The wonderful thing about them is that you can add any amount of flavouring to the pork sausage meat, and produce a variety of flavours.

Method

Heat oven to 220oC/Gas Mark 7. Roll out the pastry on a floured surface, to about 3mm thick. Leave to rest for a few minutes to reduce shrinkage
Split the sausage meat into two - I used two different flavours but if you just wish to do one flavour then put the whole of the meat into a bowl
Add the crushed chillies and apple to one portion of sausage meat, zhug to another. Add salt and pepper to both portions
Leaving an inch for the edge, put the sausage meat in a line on the pastry. Leave half an inch for the other side and cut the pastry. Repeat with the rest of the sausage meat and pastry. Brush the edges with either oil or egg and fold over, pressing slightly. Turn the 'roll' over (so seam is at the bottom) and brush with oil or egg
Cut into smaller rolls - whatever size you choose and bake on a baking tray for 25-30 minutes, until golden brown