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Mini sausage rolls with homemade ketchup


Serves: 8-10
timePrep time: 35 mins
timeTotal time:
Mini sausage rolls with homemade ketchup
Recipe photograph by Kate Whitaker

Mini sausage rolls with homemade ketchup


Serves: 8-10
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
345Kcal
Fat
21gr
Saturates
9gr
Carbs
28gr
Sugars
9gr
Fibre
1gr
Protein
10gr
Salt
1.2gr

Emma Franklin

Emma Franklin

Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin

Emma Franklin

Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes

Ingredients

  • 400g pork and fresh herb sausages
  • ½ tsp ground mace
  • 10 sage leaves, finely chopped
  • 500g all-butter puff pastry
  • 1 large beaten egg, to glaze
  • a pinch of cayenne pepper
For the ketchup
  • 750g tomatoes on the vine
  • 1 medium onion, cut into wedges
  • 8 garlic cloves, skin on
  • 1 tsp coriander seeds
  • 1 tsp allspice berries
  • 1 tsp fennel seeds
  • 1 tbsp olive oil
  • 100ml cider vinegar
  • 50g caster sugar
  • ½ tbsp tomato purée
  • ½ tbsp Worcestershire sauce
  • sea salt

Step by step

Get ahead

Make the ketchup a few days ahead; chill but bring to room temperature before serving. Cook the sausage rolls a few hours ahead. The ketchup and uncooked sausage rolls can also be frozen.

  1. Make the ketchup. Preheat the oven to 180°C, fan 160°C, gas 4. Toss the first 6 ingredients in the oil and tip into a large roasting tin. Roast for 30 minutes or until the onions and garlic are soft. Turn off the oven. Press the garlic out of its skin and, in a food processor, whiz with the onions, tomatoes and spices. Pass through a sieve into a pan, pushing through as much pulp as you can. Discard the skin and seeds left in the sieve. Add the vinegar, sugar, tomato purée, Worcestershire sauce and a generous pinch of sea salt, stir and bring to a simmer. Simmer for about 50 minutes until thickened. Pour into a sterilised jar. Seal and leave to cool.

  2. Remove the sausages from their skins and mix with the mace, sage and ¼ tsp each of sea salt and freshly ground black pepper.

  3. Cut the pastry into four equal squares. On a lightly floured surface, roll one piece at a time to a very thin 35cm strip (don’t roll widthways at all), keeping the spare pastry wrapped and chilled until needed. Put a quarter of the sausage meat lengthways along each strip. Brush the edges of the pastry with some of the egg, roll up tightly to make a long thin roll and trim off any excess pastry from the long edge. Freeze for 1 hour until very firm.

  4. Reheat the oven to 200°C, fan 180°C, gas 6. Glaze the long sausage rolls with the remaining egg, then cut each one into 10 mini rolls. Sprinkle with a little cayenne, place seam-side down on a baking sheet lined with nonstick baking paper and bake for 20 minutes until golden brown. Leave on the tray for a few minutes then transfer to a wire rack to cool. Serve with the ketchup on the side.

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