Delight in these festive Sausage Roll Swirls, perfect for your holiday gatherings. Flaky puff pastry encases a savory sausage filling, complemented by a rich onion chutney, and finished with a drizzle of honey and aromatic rosemary. These appetizers are a surefire hit for any party!
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Medium | Cook Time 53 min | Servings 6 | Serving Size 2 pieces | Est. Cost $12.0 |
Est. Calories 318 per serving | Carbs 31.8g (12%) | Protein 6.4g (13%) | Fats 18.6g (24%) | Daily Diet 2000 cal (16%) |
*Percent daily values are based on a 2,000 calorie diet, the US national average.
puff pastry
1 piece
sausages
200 g
casing removed
salt
1 dash
black pepper
1 dash
thyme
1 dash
egg
1 piece
separated
milk
0.5 tsp
sesame seeds
1 dash
honey
1 dash
rosemary
1 dash
for garnish
red onion
2 whole
brown sugar
3 tbsp
puff pastry
1 piece
sausages
200 g
casing removed
salt
1 dash
black pepper
1 dash
thyme
1 dash
egg
1 piece
separated
milk
0.5 tsp
sesame seeds
1 dash
honey
1 dash
rosemary
1 dash
for garnish
red onion
2 whole
brown sugar
3 tbsp
balsamic vinegar
1 tbsp
water
60 ml
If using homemade chutney, fry the onions for 1-2 minutes. Add brown sugar, balsamic vinegar, and water. Mix and bring to a boil. Cover and simmer for 5 minutes, stirring every minute until it reaches a caramel consistency. Set aside to cool.
Preheat the oven to 180°C. Empty the sausage casing, add salt, pepper, and thyme. Mix with egg white and set aside the yolk for brushing later.
Spread the sausage mixture on the top half of the pastry sheet and add the chutney. Fold the pastry over and press down. Slice into 2cm strips, twist, and roll them up.
Place on a baking sheet lined with parchment paper. Brush with egg yolk mixed with milk and sprinkle sesame seeds.
Bake for 28-33 minutes at 180°C. If the pastry gets too dark, lower the temperature to 170°C for the last 10 minutes.
Drizzle with honey or hot honey and garnish with rosemary after baking.
