Sausage Rolls with Sherry Ketchup
Makes approximately 30 mini sausage rolls
These are an immediate crowd favorite at cocktail parties. The tender flaky crust and seasoned sausage are just the perfect combination when dipped into our Sherry Ketchup.
1 pound (450g) puff pastry
1 pound (450g) sausage meat
2 tablespoons (5g) fresh sage, chopped
½ teaspoon chipotle powder
½ cup (30g) panko bread crumbs
Salt and pepper to taste
1 teaspoon water
Poppy seeds for garnish (optional)
Sherry Ketchup for dipping
Preheat oven to 400°F (204°C). Defrost your puff pastry dough in the fridge – you don’t want it too soft. Divide the pastry into four sheets and roll as thin as possible into 10”x4” rectangles – remember it will puff up when baked.
In a small bowl, beat your egg with 1 teaspoon water. Brush one long edge of the pastry with the egg wash.
In a large bowl, mix the sausage meat with the chopped sage, chipotle powder and breadcrumbs then season with salt and pepper. Divide your your seasoned meat in 4 even portions and roll each into a long roll about ¾” in diameter. Set each of these rolls in the middle of the pastry rectangles. Roll the pastry over pressing on the egg-washed edge to seal. If using poppy seeds, sprinkle some over the sausage rolls. Then slice the rolls horizontally into 1" pieces.
Line a baking sheet with parchment paper and set the sausage rolls down with space in between the pieces. Brush the rolls with the egg wash and bake for 20 to 25 minutes until nicely browned all over.
You can make them ahead of time but do reheat them before serving as they’re so much better straight from the oven.