We’re always looking for unusual ways to use our products. This weekend we made up a batch of sausage rolls and added some of our lovely Urbangrains Beetroot Chutney to it. It complemented the leek and pork sausages perfectly, adding a little bit of sweetness to the otherwise subtle taste. These are so simple to make up that you wonder why you never do it more often! Even though you can buy sausage rolls from supermarkets and bakeries on virtually any high street, it’s more special when you can add your own flavours to it. Perfect for a lunchtime treat – we took them freshly baked to the park for a lovely picnic this Saturday when we managed to catch a few rays of autumn sunshine. You can even cut them up and serve at your next buffet or party!

We’ll be featuring a few recipes over the next few weeks that would perfectly complement your Christmas meal. Watch this space!

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Sausage rolls Ready-rolled puff pastry squares – 2

Sausages – 2

Urbangrains beetroot chutney – 3 tbsp, drained a little

Tomato ketchup – 2 tbsp

Egg – 1, lightly beaten

1.) Preheat the oven to 180*C.

2.) Spread a little tomato ketchup on the bottom and second third of the puff pastry square.

3.) Spoon about 1.5 tablespoons of drained beetroot chutney (you don’t want to make the pastry soggy) and spread along the bottom third of each of the squares as indicated in the photo. Lay a sausage over the chutney.

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4.) Roll up the puff pastry square, spread a little water over the seam with your finger to seal the pastry and place on the baking sheet.

5.) Using a pastry brush, coat the exposed pastry thinly with egg wash.

6.) The sausage rolls are now ready to go into the oven. Bake for 25-30 minutes until the pastry is golden brown and the meat is cooked through.

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