Sausage Rolls with Tomato and Olive Salsa Recipe

Give your classic sausage rolls a summery twist with a tangy tomato and olive salsa.

Serves 12 - 30 mins to prepare and 20 mins to cook - 293 calories / serving


450g (14 1/2oz) quality pork sausages
300g (10oz) extra-lean pork mince
1 tsp dried Provençal herbs
1 egg, beaten
2 tbsp milk
plain flour, for dusting
1 x pack 375g (12 1/2oz) ready-rolled lighter puff pastry
200g (7oz) cherry tomatoes, roughly chopped
30g (1 1/2oz) pitted olives, chopped
2 tbsp basil, chopped

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Preheat the oven to gas 6, 200°C, fan 180°C. Cut through the sausage skins and remove the meat. Combine with the mince, herbs, half the beaten egg, a little salt and plenty of black pepper. Beat the remaining egg with the milk to make a glaze.

Using floured hands, mould the sausage mixture into 12 sausage shapes. Lay the pastry out on a lightly floured work surface and cut lengthwise into 12 strips. Roll each strip around a sausage shape, starting at one end and overlapping slightly, to form a ‘spiral’ around the meat.

Space out on two baking trays, brush with the egg glaze and bake for 20 minutes, or until golden. Leave to cool completely on a wire rack.
To make the salsa, combine all the ingredients. Take to the picnic in a lidded jar and serve with the sausage rolls.
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