Chillish® and Sage Sausage Rolls

These are wonderful. Make a batch and take them on a picnic, or simply serve them at a drinks party.

Ingredients:

320g ready rolled pastry
400g best quality sausage meat
3 tbsp Chillish® Gubbins (very well drained)
2 tbsp plain flour (plus extra for dusting)
1 beaten egg (to glaze)

Method:

• Preheat the oven to 220C/425F/ Gas 7
• In a bowl, mix together the sausage meat, Chillish® Gubbins and flour.
• On a floured surface, unroll the pastry and cut it down the middle (lengthways).
• Divide the sausage mixture into two, and roll each half into a long sausage shape – the same length as the pastry.
• Place the long sausages on each strip of pastry. Carefully roll the pastry over the sausage, sealing it with a light coating of beaten egg.
• With a sharp knife, cut the sausage rolls to your desired size. Pat them down slightly, then gently cut some fine lines into the top of each roll and lightly coat with beaten egg.
• Place on a Parchment-lined oven tray (seam-side down) and bake on the top shelf for 25-30 minutes, or until they are golden and cooked through.

Note - The consistency of the sausage mix will depend on how well drained the Chillish® Gubbins is. If it gets too sticky, add more flour.
Idea – After adding the egg coating, try sprinkling some sesame seeds or Herbs de Provence, for an added touch of elegance.

Enjoy!