Serves 4
Preparation Time 10 minutes
Cooking Time 25 minutes
Oven Temperature 200°C

• 20ml butter
• 1 small onion, finely chopped
• 5ml dried sage or parsley
• 400g fresh pork bangers
• 50ml fresh breadcrumbs
• 1 roll ready-made puff pastry
• 1 large egg, lightly beaten
• salad, to serve

1 Melt the butter in a frying pan and sauté the onion until soft. Add the dried herbs and fry for another minute.
2 Squeeze the pork meat out of the sausage casings and combine with the breadcrumbs and onion mixture.
3 Unroll the pastry on a lightly floured surface and cut into 4 pieces. Place an even amount of sausage mixture down one side of each piece of pastry.
4 Fold the opposite side of the pastry over the filling to form a sausage roll and press the long edges together with a fork. Trim the open ends to neaten the sausage roll. Place onto a baking tray and brush the pastry with beaten egg. Bake in a preheated oven for 20 to 25 minutes until golden and puffed. Serve with salad.

Text and image: Ideas