Makes: 8–10 sausage rolls
Ingredients
- 1 roll ready-made puff pastry
- 500 g boerewors
- 3–4 tbsp tomato relish or chutney (Mrs H.S. Ball’s Original Chutney)
- 1 egg, beaten (for brushing)
- Sesame seeds or poppy seeds (optional)
Method
- Preheat the oven to 200°C and line a baking tray with baking paper.
- Prepare the boerewors. Remove the casing and shape the sausage meat into one long log (or two smaller logs, depending on the size of your pastry).
- Prepare the pastry. Roll out the puff pastry if needed and cut it in half lengthways to make two long strips.
- Add the chutney or relish. Spread a thin layer down the centre of each pastry strip, leaving a small border around the edges.
- Assemble. Place the boerewors on top of the chutney or relish. Fold the pastry over the filling and seal the edges by pressing gently with a fork. Turn the rolls seam-side down.
- Cut and decorate. Cut into individual sausage rolls. Brush with beaten egg and sprinkle with sesame or poppy seeds if using.
- Bake for 25–30 minutes, or until the pastry is puffed, crisp and golden brown and the boerewors is cooked through.
Serving Suggestions
Serve warm with:
- Extra chutney
- Tomato sauce
- Sweet chilli sauce
- A fresh side salad
- Potato wedges or chips
Easy Variations
- Add grated cheddar cheese before rolling.
- Sprinkle over a little dried rosemary or thyme.
- Add caramelised onions for extra flavour.
- Swap the chutney for sweet chilli sauce
Recipe Tip: If your boerewors is very thick, flatten it slightly into a long strip before wrapping it in the pastry. This helps it cook evenly and makes the sausage rolls easier to slice and eat.
