Sausage rolls are brilliant for school lunch boxes, a picnic, snack or dinner served with a huge side salad or veggies. Excellent when served with the Thai Sweet Chili Sauce for dipping.
Cut the sausage skin down the centre using a sharp knife. Peel back and discard.
Place each sausage on a lined baking tray and cook at 180C for 10 minutes.
While the sausages are cooking, prepare the pastry.
Mix the shredded/grated cheese and onion flakes. Mix.
Roll pastry into a thin, rectangle
Cut the pastry along one side and place the sausage meat along one edge and roll cut off the excess pastry.
Cut into sausage rolls and brush with egg wash.
Sprinkle with onion flakes (or sesame seeds) to garnish.
Bake at 220C for 12-15 Minutes, or until golden all over.
Excellent when served with the Thai Sweet Chili Sauce for dipping.
Ingredients
Directions
Cut the sausage skin down the centre using a sharp knife. Peel back and discard.
Place each sausage on a lined baking tray and cook at 180C for 10 minutes.
While the sausages are cooking, prepare the pastry.
Mix the shredded/grated cheese and onion flakes. Mix.
Roll pastry into a thin, rectangle
Cut the pastry along one side and place the sausage meat along one edge and roll cut off the excess pastry.
Cut into sausage rolls and brush with egg wash.
Sprinkle with onion flakes (or sesame seeds) to garnish.
Bake at 220C for 12-15 Minutes, or until golden all over.