Recipe 12: Sausage ‘watch out for the stampede’ rolls

By admin
16 September 2010

PASTRY

500 ml (2 c) cake flour

2 ml (½ t) salt

250 g Stork Bake, cubed

80 ml (1/3 c) ice-cold soda

water

30 ml (2 T) lemon juice

750 g lamb or pork sausages

1-2 eggs, beaten

tomato sauce, sweet mustard and chutney for dipping

PASTRY

Mix the flour and salt in a bowl. Add the Stork Bake and rub into the dry ingredients until the mixture resembles breadcrumbs. Add the ¬soda water and lemon juice and mix to form a firm dough. Wrap in clingfilm and refrigerate for 1 hour.

Preheat the oven to 200 °C and grease a baking sheet. On a floured surface roll out the dough into a 3 mm thick rectangle. Remove the sausage meat from the casing and shape the meat into a long sausage. Put the sausage meat on one side of the dough and fold over. Brush the edge of the dough with a little beaten egg to seal, then brush the whole roll with beaten egg.

Cut the roll into 4 cm lengths, arrange on the baking sheet and bake for 20 ¬minutes until golden brown and done.

Serve with tomato sauce, sweet mustard and chutney for dipping.

Makes 50.

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