PORK BANGER SAUSAGE ROLLS
20 ml butter
1 small onion, finely chopped
5 ml dried sage or parsley
400 g pork bangers
50 ml fresh breadcrumbs
1 roll ready-made puff pastry
1 egg, lightly beaten
salad to serve
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 casings and combine with the breadcrumbs and onion mixture.
Unroll the pastry on a lightly floured surface and cut into four pieces. Place an even amount of sausage mixture down one side of each piece of pastry.
Fold the opposite side over the filling to form a sausage roll. Press the long edge together. Place on a baking tray and brush with the beaten egg.
Bake in a preheated oven of 200º C for 20 minutes or until golden.
Serve with salad.
I doubled the recipe.
Photo: Melissa Ann Vermeulen
