Improving on a tasty tradition

Annalise Jose
Annalise Jose
Everyone has fond memories of sausage rolls. Whether they were freshly homemade with puff pastry or straight out of the pie warmer while watching the Saturday morning rugby, they are a true Kiwi favourite.

This version by Otago Polytechnic Culinary Arts student Annalise Jose adds aromatic herbs and spices such as cumin, coriander, nutmeg and rosemary.

The addition of a delicious ploughman's chutney adds incredible depth by delivering a touch of sweetness with each bite.

This is a fresh and saucy twist to a tried and true recipe - guaranteed to be just as popular with you and your family as the old-school offering.


Photo: Annalise Jose
Photo: Annalise Jose
Self-saucing sausage rolls with ploughman's chutney

Makes 20

Ingredients
1 onion diced
1 chili or 1 tsp chili flakes
3 cloves garlic crushed
2 Tbsp rosemary (4-5 sprigs)
2 tsp cumin seeds
1kg sausage meat
2 cups breadcrumbs
1 cup ploughman's chutney (reserve ½ cup for spreading on the bottom of pastry)
½ cup Worcester sauce
2 Tbsp whole grain mustard
½ cup tomato sauce
2 tsp nutmeg
1 tsp cumin
1 tsp ground coriander
3 tsp salt
2 tsp pepper
3 eggs (1 egg for egg wash)
4 sheets of ready-made flaky pastry.
2 tsp black sesame seeds (to sprinkle on top of sausage rolls)
1 tsp flaky sea salt (optional to sprinkle on top of sausage rolls)

Method
1. Preheat the oven to 190degC. Heat the olive oil in a saucepan and add thinly sliced chilli, crushed garlic, rosemary and cumin seeds. Fry off slightly then add chopped onions. Cook gently until soft and golden brown (about 10 minutes).

2. While the onion is cooking off, prepare sausage meat. With a sharp knife, slit the skins of the sausages and pop the meat out. Put it in a mixing bowl. Then add cooked onion, breadcrumbs, eggs, chutney, Worcester sauce and tomato sauce. Add ground spices to the mix and salt and pepper. With clean hands or wooden spoon mix the sausage mixture together until thoroughly combined.

3. On a floured work surface, lay the pastry out. Spread a generous amount of chutney on the pastry.

4. Roll the sausage mixture into sausage shapes with your hands and lay along the pastry.

5. Mix the egg wash up and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside. Press down with wet fingers or the edge of a fork to seal the join.

6. Cut the long rolls into the desired size and space them on a baking tray. Brush with remaining egg wash and sprinkle the top of the sausage rolls with sesame seeds and flaky sea salt. Bake in a preheated oven for 25 minutes or until puffed, golden and cooked through. Best served warm off the tray with some good homemade tomato sauce.

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