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Jerk sausage rolls with pineapple chutney


Makes: 12
timePrep time: 50 mins
timeTotal time:
Jerk sausage rolls with pineapple chutney
Recipe photograph by Toby Scott

Jerk sausage rolls with pineapple chutney

These easy sausage rolls have a kick from spicy jerk paste. Serve with a dollop of homemade pineapple chutney

Makes: 12
timePrep time: 50 mins
timeTotal time:

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Nutritional information (per serving)
Calories
307Kcal
Fat
17gr
Saturates
7gr
Carbs
29gr
Sugars
17gr
Fibre
3gr
Protein
7gr
Salt
0.9gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

For the sausage rolls
  • 1 tbsp vegetable or sunflower oil
  • 1 red onion, finely chopped
  • 2 tbsp spicy jerk paste
  • 1 x 400g pack The Black Farmer pork sausages
  • 1½ tbsp plain flour, plus
  • 1 x 320g sheet ready-rolled puff pastry - use dairy-free puff pastry, if required
  • 1 egg, beaten
  • ½-1 tsp nigella seeds
For the chutney
  • 1 tbsp vegetable or sunflower oil
  • 1 red onion, finely chopped
  • 5 whole cloves
  • 2 cinnamon sticks
  • a good grating of nutmeg
  • 1 large pineapple (about 700g prepared weight), flesh finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 25g root ginger, finely chopped
  • 1 tsp dried thyme
  • 100g light brown sugar
  • ½ tsp fine sea salt
  • 100ml cider vinegar

Step by step

Get ahead
Prepare to the end of step 4 the day before and chill the sausage rolls (they can also be frozen uncooked; defrost before baking).
  1. For the chutney, heat the oil in a large pan. Add the onion and cook for 5 minutes over a medium-low heat until beginning to soften. Stir in the cloves, cinnamon sticks and nutmeg and cook, stirring occasionally, for a further 2 minutes. Add the remaining ingredients, stir well, and simmer for 50 minutes – 1 hour, stirring regularly, until reduced and darker in colour. If making ahead, or in a larger batch, store in sterilised jars.
  2. Meanwhile, for the sausage rolls, heat the oil in a frying pan then cook the onion gently for 6-8 minutes until softened. Add the jerk paste and cook for a further 2 minutes, stirring. Transfer to a plate to cool.
  3. Squeeze the meat from the sausages into a bowl and mix in the spiced onions and the flour, using your hands, until well combined.
  4. Unroll the pastry, place on a floured work surface and roll out further until it is 1-2cm wider than before. Cut in half lengthways to make 2 long strips. Arrange half the sausage mixture down the centre of one strip in a log. Brush one of the long borders with beaten egg then fold the pastry over the meat, press down and seal the edges with a flour-dusted fork. Repeat with the other strip of pastry and the rest of the filling. Cut each log into 6 sausage rolls. Transfer to a lined baking tray, brush with a little more beaten egg and sprinkle with nigella seeds. Chill until ready to cook.
  5. Preheat the oven to 200°C, fan 180°C, gas 6. Bake the sausage rolls for 25-30 minutes or until the pastry is golden brown and flaky. Serve with the pineapple chutney alongside, taking care to avoid the whole spices.
    Tip
    How to sterelise jars
    Place clean jars in an oven preheated to 160°C, FAN 140°C, GAS 4 for 10 mins. 
Serve with

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