Sausage rolls with tomato chutney

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the chutney, wash and dice the tomatoes. Peel and finely dice the onions. Peel and grate the ginger. Cut the chilli lengthwise, remove seeds, wash and chop finely.

2. 2

   Lightly caramelise the sugar in a saucepan. Add tomatoes, half onions, ginger, chilli and tomato paste. Simmer over medium heat for about 15 minutes while stirring. Season the chutney with salt, cayenne pepper, cumin and vinegar.

3. 3

   Let it cool down.

4. 4

   For the Sausage Rolls take the dough out of the fridge and let it rest at room temperature for about 10 minutes. Wash sage, shake dry and chop leaves finely. Heat oil in a pan.

5. 5

   Fry the rest of the onion in it at medium heat until golden brown. Fry the sage briefly with the onion, then let it cool down. Press the meat out of the skin. Knead with onion, sage and breadcrumbs. Season with pepper and nutmeg.

6. 6

   Line a baking tray with baking paper. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Unroll the puff pastry and cut in half lengthwise to form 2 rectangles (each approx. 12 x 42 cm).

7. 7

   Spread half of the sausage meat as a strand lengthwise on a piece of dough and roll it up. Cut each roll into about 7 pieces and place them on the baking tray, pressing the open ends together slightly.

8. 8

   Whisk the egg and brush the dough with it. Coarsely grate the cheese and sprinkle it on Sausage Rolls. Bake in a hot oven for about 20 minutes until golden brown. Serve the Rolls hot or cold with the chutney.

Nutrition Facts

KCAL
230 kcal

CARBS
12 g

FATS
16 g

PROTEINS
9 g