Spicy sausage rolls
Ingredients
for 45 pieces
2 | pork bratwurst, sausage meat removed from casing |
150 g | carrots, coarsely grated |
20 g | ginger, finely grated |
2 | garlic cloves, pressed |
1 tbsp | black sesame seeds |
6 | sage leaves, finely chopped |
1 | organic orange, use a little grated zest and 2 tbsp of juice |
1 | puff pastry dough, rolled into a rectangle (approx. 40 x 25 cm) |
1 | egg, beaten |
½ tbsp | black sesame seeds |
How it's done
Sausage meat
Mix the sausage meat with all the other ingredients up to and including the orange juice. Transfer the mixture to a disposable piping bag, cut off the tip to create an opening approx. 2 cm in diameter.
Mini sausage rolls
Roll out the pastry, cut lengthwise into thirds. Pipe the sausage mixture onto the lower half of the pieces of pastry, brush the edges of the pastry with a little egg, fold over the sausage mixture. Place the sausage rolls (seam side down) on a cutting board, brush the pastry with the remainder of the egg, sprinkle with the sesame seeds, prick firmly with a fork, cover and chill for approx. 30 mins. Cut the sausage rolls into approx. 2 cm slices, place on a baking tray lined with baking paper.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, serve warm.
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