Gold Medal Pork Sausage rolls with sweet potato chips

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Image supplied.
Image supplied.

Ingredients

1kg Gold Medal Pork Sausages

2 rolls puff pastry

2 large sweet potatoes, cut into chips

oil for frying

2 eggs for brushing

Method

  • Preheat the oven to 200°C.
  • Remove the pork sausages from their casings and combine the meat from two sausages to make the filling for one sausage roll.
  • Place the meat on the pastry about 7cm apart.
  • Cut the pastry on the 7cm mark. Brush the pastries on the 7cm line with egg and roll them over to shut. Pinch the edges to ensure they are closed.
  • Score and brush the outsides of the sausage rolls with egg.
  • Bake the sausage rolls for 15-20 min.
  • Heat the oil in a large pot and fry the sweet potato chips for 10 minutes or until cooked.
 
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