- 3-4 red chillies
- 500 grams pork sausages (the highest quality you can find)
- 1 teaspoon paprika
- 2 sheets puff pastry
- 2 eggs
- Splash of milk
- 1 tablespoon whole cumin seeds
- Pinch of sea salt
- Pinch of pepper
- Small amount of flour, for dusting
Tried and true
These sausage rolls are tasty little parcels of moist sausage, warm chilli, and deliciously toasty cumin packaged in crisp, golden pastry. Very easy to prepare and even easier to eat, I make these every time we have a get-together with friends and they’re always the first to go.
Preheat the oven to 180°C, gather your ingredients and a large bowl.
Finely chop the red chillies (leave the seeds in if you like heat, otherwise scrape them out with a teaspoon and discard) and put in the bowl. Add the paprika and a pinch of pepper.
Take the sausages and slide them out of their skins, putting the sausage meat into the bowl. Mix all the ingredients together with your hands until everything is well combined.
Cut both pastry sheets in half and place on a lightly floured work surface. On each piece, place a quarter of the meat mix and mold into a sausage shape along the middle of the pastry.
Take the eggs and separate the yolks into a bowl, and whisk together with a splash of milk. Brush this onto the pastry either side of the meat and press down well to seal, then coat the outside of the pastry with the egg mixture.
Sprinkle the cumin seeds over the rolls and throw over a pinch of sea salt – sprinkling from a height will create a more even distribution. Slice the sausage rolls into about 4cm pieces and arrange on a baking tray.
Bake for 30-35 mins or until puffy and golden brown. Transfer the rolls to a cooling rack and enjoy!
- You want at least a couple of centimetres of pastry overlap on top when sealing up the rolls, pressing down to seal, so they don’t come apart in the oven (but if this does happen to me these are known as the baker’s spoils).
- If your sausage rolls are a bit greasy on the bottom, try blotting them on a couple of folded paper towels before transferring to a cooling rack. This will help the rolls to dry out and avoid the dreaded soggy bottom.
Recipe adapted from Jamie Oliver’s chilli sausage rolls as seen on www.jamieoliver.com