Name: Sausage roll-ups
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Makes 12
Cuisine: British
Ingredients: 12 chipolatas; 2 x 250g packs croissant dough; 5 tbsp onion marmalade, chutney or jam; 2 tbsp tomato purée; 1 tbsp wholegrain mustard; 1 egg beaten; 1 tbsp sesame seed

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Sausage roll-ups

Sausage roll-ups

Good Food team

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Makes 12

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.7 out of 5.7 ratingsRate

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The traditional combination of pork bangers and flaky pastry will never get old - this version has a chutney filling

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Ingredients

Nutrition

Units:

MetricUS

12 chipolatas
2 x 250g packs croissant

dough
5 tbsp onion

marmalade, chutney or jam
2 tbsp tomato purée
1 tbsp wholegrain mustard
1 egg

beaten
1 tbsp sesame seed

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Nutrition: per serving

kcal252
fat15g
saturates7g
carbs20g
sugars6g
fibre1g
protein9g
salt1.3g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Sit the chipolatas in a roasting tin and cook for 15 mins.
step 2

Meanwhile, pop open the crossiant packs and unroll. Mix the onion marmalade, tomato purée and mustard, and spread some over each dough triangle. When the chipolatas are done, set aside for 5 mins to cool while you line 2 baking sheets with baking parchment. Lay a sausage along the wide end of each triangle croissant and roll up, encasing the sausages. Arrange on the sheets, brush with beaten egg and scatter with sesame seeds. Bake for 10-15 mins, switching shelves halfway, so both sheets cook evenly, until golden.

Recipe from Good Food magazine, April 2012

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A star rating of 4.7 out of 5.7 ratings

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