Sausage rolls are one of our favourite meals and now you can make your own with our easy three-step recipe. Serve with your choice of sauce.
Time: 55 minutes
- 1/2 packet peppercorn beef chipolata sausages
- olive oil cooking spray
- 1 sheets frozen puff pastry, partially thawed
- 1 egg, lightly whisked
- 1 tablespoon sesame seeds
Preheat oven to 220°C and line a baking tray with baking paper. Heat a large non-stick frying pan over medium-high heat until very hot. Lightly spray the sausages and add to the pan. Cook the sausages, turning occasionally until light golden. Remove to a plate lined with paper towel and set aside to cool. Cut pastry sheets in half. Place three sausages in a line along the long edge of each pastry closest to you. Brush the far pastry edge with egg and then roll up to enclose sausages. Cut each roll into three and pinch the edges to seal. Repeat with remaining pastry and sausages. Place sausage rolls, seam-side-down onto the baking tray, brush the top of each roll with egg and sprinkle with sesame seeds. Bake for 20 minutes until golden. Serve hot with tomato sauce