Name: Pork banger sausage rolls
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 20 ml butter; 1 onion small, chopped; 5 ml dried sage or parsley; 400 g sausages pork bangers; 50 ml breadcrumbs fresh; 1 puff pastry ready-made; 1 eggs large, lightly beaten

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Ingredients (7)

20 ml	butter
1	onion — small, chopped
5 ml	dried sage — or parsley
400 g	sausages — pork bangers
50 ml	breadcrumbs — fresh
1	puff pastry — ready-made
1	eggs — large, lightly beaten

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Method:

Preheat oven to 200°C.

Melt the butter in a frying pan and sauté the onion until soft. Add the dried herbs and fry for another minute.

Squeeze the pork meat out of the sausage casings and combine with the breadcrumbs and onion mixture.

Unroll the pastry on a lightly floured surface and cut into 4 pieces. Place an even amount of sausage mixture down one side of each piece of pastry.

Fold the opposite side of the pastry over the filling to form a sausage roll and press the long edges together with a fork. Trim the open ends to neaten the sausage roll. Place onto a baking tray and brush the pastry with beaten egg. Bake in a preheated oven for 20 to 25 minutes until golden and puffed. Serve with salad.

Text and image: Ideas

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