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Chipolata Sausage Rolls

35 mins | Serves 4

  • 500g Peppercorn Extra Lean Beef Chipolatas
  • 2 sheets (24 x 24cm) ready-rolled frozen puff pastry, just thawed
  • 160ml (⅔ cup) tomato sauce
  • 2 tbsp Worcestershire sauce

1 – Preheat oven to 220°C.

2 – Cut the pastry sheets into quarters.

3 – Wrap pastry around the centre of each sausage, brush edges lightly with water and press to seal.

4 – Place the sausage rolls on a baking tray, seam-side down.

5 – Bake for 15-18 minutes. Remove from oven when golden brown and puffed.

6 – Kids’ task: Meanwhile, combine the tomato sauce and Worcestershire sauce in a small serving bowl.

7 – Arrange the sausage rolls on a large platter and serve immediately.


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