• sandrabrandalise

INDIAN SAUSAGE ROLLS

Updated: Apr 21


COOKBOOK: Mariela’s Blue Folder

The name of this recipe just doesn’t sound correct to me but rest assure that I was told by each of the family members that these were the best sausage rolls they have ever had! Who would have thought, adding mild curry paste and mango chutney to sausage and beef mince along with some herbs, would takes so damn good! I recommend these sausage rolls for a lunch or a picnic. They hold well, they can be made as big or as small as you would like them to be. I would also make a little extra as they will not last long on the serving plate

Hope you enjoy




RECIPE

Makes 3-4 logs


1 tablespoon olive oil

1 large onion, chopped

2 cloves of garlic, chopped

2 tablespoons, mild curry paste

2 tablespoons of mango chutney

600g minced beef

450g sausages, minced

1/2 cup breadcrumbs

2 tablespoons parsley, chopped

1 tablespoon coriander (optional)

Salt & pepper

3-4 sheets of puff pastry, thawed

1 egg, lightly beaten

2 tablespoons sesame seeds

Heat oil in a deep pan, add garlic and onion and fry until onion is just soft. Add mince beef and minced sausage, mix well. Add the curry paste, parsley, coriander (optional) salt and pepper, and fruit chutney. Mix well and cook until beef is cooked through.


Remove mixture from the hotplate and drain in a colander. Place the dry mixture in a deep bowl. Add breadcrumbs and combine well.


Pre heat the oven at 200C


Take a sheet of pastry and lay it flat. Brush some egg on all edges of pastry. Place a large 2 tablespoons of beef mince mixture and place it in the top of the pastry sheet. Spread it evenly. Begin rolling up the end of the pastry to form a sausage like shape. Place seam side to the bottom. Place on a lined flat oven tray. Brush each log with the remainder of the egg. Sprinkle with sesame seeds and cut into individual portions. Bake in hot oven for 25-30mins or until golden.





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