Who doesn’t love a good sausage roll? They’re the perfect snacking food all year round. Whether it be for your Summer garden party, night in front of the TV or part of your Christmas buffet.
Our BBQ rubs are perfect for seasoning your sausage rolls. In the past we’ve made ones with our mustard based South Carolina BBQ Rub, and BBQ style ones with Pitmaster BBQ Rub and our Chipotle & Bourbon BBQ Sauce mixed into the mixture.
This time we wanted to try some Indian style ones with a cooling raita and Pineapple Express on the side for dipping. We do a number of Indian influenced seasonings and any of them will work great for this. We decided to use our Mango & Lime BBQ Rub but you could also try Tandoori Masala or Chennai Masala.
Ingredients:
You know us by now! We’re not going to go into the nitty gritty step by step too much. We like to wing it in the kitchen. What can go wrong.
Ok so, in a bowl, mix the sausage meat, Mango & Lime Rub, Pineapple Express, cheese and bread crumbs. Cut the ready made puff pastry down the middle. Split the mixture in two and form two sausage meat logs off the centre of the pastry (see pic above). You can then fold over the larger side of pastry over the sausage meat.
With a fork, crimp the edges of the pastry together. With a sharp knife cut the sausage rolls into your desired size. We did these into bite size chunks of about an 3-4cm. Brush on the whisked egg or milk and sprinkle over some nigella and sesame seeds.
Bake in the oven until cooked. Usually around 20-25 minutes at 200c. We served these with a raita made from yoghurt, cucumber a dash of mint sauce, salt and lime juice. You can also add a splash of our Pineapple Express Hot Sauce into the raita as this gives it a great flavour. Extra Pineapple Express sauce for dipping!
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