Main Meals

Moroccan sausage rolls with minty salsa

Full StarFull StarFull StarFull StarFull Star
Makes 15
Easy
20 minutes
20 minutes
Wine/Spirit Pairing
Thelema Shiraz 2013
Rate this recipe

Thanks for your rating!

You must be logged in to rate a recipe. Login

Ingredients

Method
  • 1 sheet Woolworths all-butter puff pastry
  • 500 g Woolworths Moroccan lamb sausages
  • 1 free-range egg, beaten
    • For the minty salsa, mix:

  • 3 T red wine vinegar
  • 2 T olive oil
  • 1 t rose-water (optional)
  • 2 T parsley roughly chopped
  • 2 T mint roughly chopped
  • 50 g pistachios roughly chopped
  • 3 red spring onions, chopped
  • ½ lemon, juiced

Method

Ingredients

Preheat the oven to 180°C. Place the pastry on a floured surface and cut into 3 rectangles.

Squeeze the sausage meat out of the casings and roll into 3 long sausages. Place one in the centre of each pastry sheet.

Using a pastry brush, brush the pastry on either side of the sausage meat with the beaten egg. Pinch the egg-washed sides together to encase the sausage rolls.

Cut each one into 5 equal pieces and place on a greased baking tray.

Bake for 15–20 minutes, or until golden brown. Serve with the minty salsa.

DISCOVER MORE IDEAS WITH SAUSAGES HERE
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

View all recipes
Register

Comments

Related recipes

Load more

Moroccan sausage rolls with mi…

By Abigail Donnelly
Full StarFull StarFull StarFull StarFull Star
Makes 15
Easy
20 minutes
20 minutes

Ingredients

  • 1 sheet Woolworths all-butter puff pastry
  • 500 g Woolworths Moroccan lamb sausages
  • 1 free-range egg, beaten
    • For the minty salsa, mix:

  • 3 T red wine vinegar
  • 2 T olive oil
  • 1 t rose-water (optional)
  • 2 T parsley roughly chopped
  • 2 T mint roughly chopped
  • 50 g pistachios roughly chopped
  • 3 red spring onions, chopped
  • ½ lemon, juiced

Method

Preheat the oven to 180°C. Place the pastry on a floured surface and cut into 3 rectangles.

Squeeze the sausage meat out of the casings and roll into 3 long sausages. Place one in the centre of each pastry sheet.

Using a pastry brush, brush the pastry on either side of the sausage meat with the beaten egg. Pinch the egg-washed sides together to encase the sausage rolls.

Cut each one into 5 equal pieces and place on a greased baking tray.

Bake for 15–20 minutes, or until golden brown. Serve with the minty salsa.

DISCOVER MORE IDEAS WITH SAUSAGES HERE