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Sausage rolls with tomato and olive salsa recipe

7 ratings

Give your classic sausage rolls a summery twist with a tangy tomato and olive salsa. See method

Ingredients

If you don't have mince, cut open some sausages instead

of the reference intake
Carbohydrate 24.1g Protein 3.7g Fibre 0g

Preheat the oven to gas 6, 200°C, fan 180°C. Cut through the sausage skins and remove the meat. Combine with the mince, herbs, half the beaten egg, a little salt and plenty of black pepper. Beat the remaining egg with the milk to make a glaze.
Using floured hands, mould the sausage mixture into 12 sausage shapes. Lay the pastry out on a lightly floured work surface and cut lengthwise into 12 strips. Roll each strip around a sausage shape, starting at one end and overlapping slightly, to form a ‘spiral’ around the meat.
Space out on two baking trays, brush with the egg wash and bake for 20 minutes, or until golden. Leave to cool completely on a wire rack.

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To make the salsa, combine all the ingredients. Take to the picnic in a lidded jar and serve with the sausage rolls.