Bill Granger's sausage rolls with homemade ketchup recipe
Make your own ketchup from passata, sugar and Worcestershire sauce, then serve with puff pastry sausage rolls.
Ingredients
- 4 sheets frozen puff pastry, thawed
- 10 thick sausages
- 2 egg yolks
- 2 tbsp milk
- 1 cup sesame seeds
- 4 sheets frozen puff pastry, thawed
- 10 thick sausages
- 2 egg yolks
- 2 tbsp milk
- 1 cup sesame seeds
- 4 sheets frozen puff pastry, thawed
- 10 thick sausages
- 2 egg yolks
- 2 tbsp milk
- 1 cup sesame seeds
- 500 ml tomato passata (puréed tomatoes)
- 3 tbsp brown sugar
- 2 tsp worcestershire sauce
- 1 tbsp red wine vinegar
- 17.6 fl oz tomato passata (puréed tomatoes)
- 3 tbsp brown sugar
- 2 tsp worcestershire sauce
- 1 tbsp red wine vinegar
- 2.1 cups tomato passata (puréed tomatoes)
- 3 tbsp brown sugar
- 2 tsp worcestershire sauce
- 1 tbsp red wine vinegar
Details
- Cuisine: English
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 35 mins
- Serves: 24
Step-by-step
- Put the ketchup ingredients in a small saucepan over medium heat. Stir well to dissolve the sugar, then simmer for 10 minutes, or until the sauce has thickened.
- Preheat the oven to 200C/180C fan. Grease a large baking tray.
- Cut the pastry sheets in half. Squeeze the sausage meat out of the casings, down along one long side of each pastry sheet.
- Mix the egg yolks with the milk and brush along the outside pastry edges. Roll each one up and cut each roll into three pieces. Place on the baking tray, with the sealed edges underneath.
- Brush with more egg yolk and sprinkle with sesame seeds. Bake for 20-25 minutes, or until the pastry is golden. Serve with the ketchup.
Recipes and images taken from Bill Cooks for Kids by Bill Granger (£12.99), published by Murdoch Books.
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