Ingredients

Tomato and Herb Sausages (skins removed)

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

egg, beaten, with Steenbergs black peppercorns (freshly ground black pepper)

roll of pre-rolled puff pastry

George's spicy sausage rolls version 2

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