Sausage-Rolls (puff pastry rolls with sausage filling)

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the chutney, wash, clean and dice the tomatoes. Peel and finely dice the onions. Peel and grate the ginger. Clean the chilli, cut lengthwise, remove the seeds, wash and chop the pod

2. 2

   Lightly caramelise the sugar in a saucepan. Add tomatoes, half of the onions, ginger, chilli and tomato paste. Simmer over medium heat for about 15 minutes, stirring frequently. Season to taste with salt, cayenne pepper, cumin and vinegar. Let cool off

3. 3

   Heat the oil in a frying pan and fry the remaining onion cubes over medium heat until golden brown. Wash the sage, dab dry and chop finely. Add to the onions, set aside and let cool. Press the sausage meat out of the sausage skin. Knead with onions and breadcrumbs. Season with pepper and nutmeg

4. 4

   Take the dough out of the refrigerator 5-10 minutes before processing. Unroll the dough and cut it in half lengthwise to form two rectangles (42 x 12 cm each). Halve the sausage meat mixture. On each half of the dough, shape half of the sausage meat into a sausage the length of the dough piece. Roll everything up and cut each roll into about 7 pieces. Place on baking paper. Use a teaspoon to slightly press the open ends

5. 5

   Whisk the egg and spread it on the puff pastry. Grate cheese roughly and sprinkle on the sausage rolls. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes until golden brown. Serve with the chutney. The rolls taste hot or cold

Nutrition Facts

KCAL
230 kcal

CARBS
12 g

FATS
16 g

PROTEINS
9 g