Homemade ketchup
Homemade tomato ketchup is a great way to use up a tomato crop. It's cheaper than the shop-bought version and makes the most of natural flavours and spices
Pork & sage sausage rolls
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 8
Skip to ingredients
- 375g pack ready-rolled puff pastry
- 8 good-quality pork sausages
- 1 small bunch sageleaves only
- 1 egglightly beaten
Nutrition: per serving
- kcal340
- fat26g
- saturates9g
- carbs17g
- sugars1g
- fibre1g
- protein11g
- salt1.22glow
Method
step 1
Heat oven to 220C/200C fan/gas 7. Cut the pastry sheet into 8 equal squares.
step 2
Skin the sausages, then lay the meat from one sausage in the middle of a pastry square. Put 2 sage leaves on top. Brush a little egg on one side then seal the pastry squares using your fingers to create a crimped edge. Repeat to make 7 more.
step 3
Transfer to a lightly greased baking tray, brush with more egg and bake for 25-30 mins until golden brown and cooked through.
step 4
Allow to cool for a few mins then run a palette knife underneath to loosen the sausage rolls. They can be eaten hot or cold. For a picnic, simply cool and pop into a container, layered with baking parchment. Will keep for 2 days in the fridge.
