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Spicy Sausage Rolls

Spicy Sausage Rolls 
  • 4 People
  • 40 min.
  • intermediate 
Who can resist flaky golden sausage rolls, piping hot from the oven? The filling for our Rajah sausage rolls has a deliciously mild and spicy bite. Serve with sweet chilli chutney and sour cream, or make a double batch so you can pop the extras into lunchboxes the next day. 
Ingredients
  • 600 g pork sausage
  • 30 ml (2 Tbsp) Rajah Flavourful & Mild Curry Powder
  • 30 ml (2 Tbsp) chutney
  • 3 spring onion chopped
  • salt and black pepper to taste
  • 400 g (1 roll) frozen puff pastry thawed
  • 1 egg lightly beaten
  • 2 teaspoons sesame seeds to top
  • 45 ml (3 Tbsp) sweet chilli tomato chutney to serve
  • 45 ml (3 Tbsp) sour cream to serve
  • fresh coriander to serve
Cooking Method

  1. Preheat the oven to 180 °C.

  2. Squeeze the pork sausages out of their casings and discard the casings.

  3. In a large bowl, mix together the pork sausage, Rajah Flavourful & Mild Curry Powder, chutney, and spring onions. Season to taste with salt and pepper.

  4. Roll the thawed pastry open on a lightly floured surface. Cut the pastry in two lengthways to create two long strips measuring roughly 10cm x 30cm each.

  5. Divide the sausage mixture in two. Shape the meat into a long sausage shape all along the centre of each strip of pastry.

  6. Brush the long edge of the pastry with egg, then carefully roll the pastry into a long parcel so the filling is enclosed in the pastry.

  7. Brush the top of the roll with egg and sprinkle with sesame seeds. Cut into 3cm-long sausage rolls and pop them onto a greased baking sheet.

  8. Bake at 180 °C for 20 minutes, or until the pastry is puffed and golden brown.

  9. Serve with sweet chilli tomato chutney, sour cream and fresh coriander.

  • Nut Free
  • Dairy Free
  • Gluten Free

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