• sandrabrandalise


COOKBOOK: Super Food Ideas - May 2010

A recipe for cheaters!

And here i thought i was in for a difficult dish! 

Talk about cheating but in a good way! Very convenient on days you just don’t have the time nor the excitement of being in the kitchen for a length of time.

They loved them and they were definitely a hit! Made in no time!

The tomato sauce was out of this world and complimented the sausage rolls beautifully

Hope you enjoy


Serves 4

2 sheets of puff pastry, partly thawed

8 thick pork sausages

1 egg, beaten

2 medium tomatoes

1 tablespoon of olive oil

1/2 leek, trimmed , washed and sliced

1 handful parsley, chopped

1 handful basil, chopped

1 large celery stalk, sliced

1 clove of garlic, chopped

1 red chilli, seeded and chopped

2 tablespoons of tomato paste

1 teaspoon of sugar

Pre heat oven 180C. Lightly grease a flat oven tray.

Cut puff pastry sheet into quarters. Place one sausage onto each square, centred. Brush edges of pastry with egg. Roll up to enclose sausage. Press edges lightly to secure. Place seam side down on tray. Score pastry on top.

Repeat with remaining pastry sheet. Bake for approx 30-35mins or until pastry is golden brown and sausage is cooked through.

Meanwhile, cut a cross at the bottom of each tomato. Place tomato in a heatproof bowl. Top tomatoes with boiled water and allow them to stand for 5mins.

Skin of the tomato should peel off.

Peel and chop tomatoes. Heat oil in a deep pan. Add garlic, chilli, leek and celery. Cook until leek has softened. Add the tomato and tomato paste, parsley and sugar, mix well. Cook on low heat for approx 5-7mins or until thickened.

Process tomato mixture and fresh basil in processor until smooth.

Serve sausage rolls with tomato sauce.

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