I love my homemade mango chutney, it’s really hot and spicy and not for the feint hearted! I wanted to incorporate it into a bake and as my cranberry sauce worked so well in sausage rolls for the festive season I decided to try another sausage roll variation.
The mango chutney gave a lovely spice to the sausage rolls and I topped them with some nigella seeds. They are delicious all year round and the mango chutney really transformed the humble sausage roll (in my opinion).
I have used pork sausages in this recipe with ready rolled puff pastry so it’s really easy to prepare either in advance or on the day. You can freeze these unbaked so they can be cooked from frozen when needed.
Start by removing the skins from the sausages and place them in a medium sized bowl.
Then add the mango chutney.
Using your hand mix it altogether so it’s all combined.
Unroll the puff pastry and cut in half lengthways.
Divide the sausage mixture in half and roll into two logs roughly the same length as the puff pastry, then place them in the middle of each piece of pastry.
Brush the egg yolk down one side of each piece of pastry.
Take the side without the egg wash over the top of the sausage then bring the egg washed side over and pinch the two edges together to seal. Roll so the seam is underneath. Repeat with the second piece of pastry.
Place both rolls onto a baking sheet and chill in the fridge for at least 30 minutes.
Pre-heat the oven to 220°C (200°C fan).
Take the rolls out of the fridge and trim the edges then slice each log into six pieces.
Brush with the remaining egg then with a knife or scissors cut three air vents into each individual roll.
Sprinkle the nigella seeds over the top.
Bake for 25 minutes.
Serve warm or cold with mango chutney.
Pork & Mango Chutney Sausage Rolls
Sarah’s servings: 12
Sarah’s skill: Easy
Baking time: 25 minutes
INGREDIENTS
400g pork sausages
4 tbsp mango chutney
320g puff pastry, ready rolled
1 egg yolk
1 tbsp nigella seeds
METHOD
Start by removing the skins from the sausages and place them in a medium sized bowl.
Then add the mango chutney.
Using your hand mix it altogether so it’s all combined.
Unroll the puff pastry and cut in half lengthways.
Divide the sausage mixture in half and roll into two logs roughly the same length as the puff pastry, then place them in the middle of each piece of pastry.
Brush the egg yolk down one side of each piece of pastry.
Take the side without the egg wash over the top of the sausage then bring the egg washed side over and pinch the two edges together to seal. Roll so the seam is underneath. Repeat with the second piece of pastry.
Place both rolls onto a baking sheet and chill in the fridge for at least 30 minutes.
Pre-heat the oven to 220°C (200°C fan).
Take the rolls out of the fridge and trim the edges then slice each log into six pieces.
Brush with the remaining egg then with a knife or scissors cut three air vents into each individual roll.
Sprinkle the nigella seeds over the top.
Bake for 25 minutes.
Serve warm or cold.
SARAH’S EXTRA SLICE
You can freeze the sausage rolls uncooked then cook on the day.
Serve warm or cold with extra mango chutney.
You can cut them into smaller rolls if you prefer.
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