Sausage twists recipe
information
The sausages must be pre-cooked to remove some of the fat before they are baked in the oven.
ingredients
8 large pork sausages
100 g (4 oz) frozen puff pastry, defrosted
1 tablespoon tomato ketchup
100 g (4 oz) frozen puff pastry, defrosted
1 tablespoon tomato ketchup
method
1. In a large non-stick frying-pan, gently fry the sausages for about 5 minutes, without adding any extra fat to the pan, or heat the grill to low and grill them. Do not allow the sausages to become too brown. Remove from the heat and leave to cool.
2. Heat the oven to 200°C (400°F) Gas 6.
3. On a floured surface, roll out the pastry very thinly to a rectangle 24 x 20 cm/9 1/2 x 8 inches. Trim the edges straight and cut into 8 equal-sized rectangles.
4. Spread a little tomato ketchup over the rectangles and then place a sausage, on the ketchup, diagonally across the pastry.To make the 'twist': lift the bottom right-hand corner of the pastry and wrap in a band over the sausage. Press it on to the pastry underneath the sausage to seal it. Make the rest and place on a dampened baking sheet join-side down.
5. Bake in the oven for 40 minutes until browned. Lift from the sheet with a fish slice. Serve hot.
2. Heat the oven to 200°C (400°F) Gas 6.
3. On a floured surface, roll out the pastry very thinly to a rectangle 24 x 20 cm/9 1/2 x 8 inches. Trim the edges straight and cut into 8 equal-sized rectangles.
4. Spread a little tomato ketchup over the rectangles and then place a sausage, on the ketchup, diagonally across the pastry.To make the 'twist': lift the bottom right-hand corner of the pastry and wrap in a band over the sausage. Press it on to the pastry underneath the sausage to seal it. Make the rest and place on a dampened baking sheet join-side down.
5. Bake in the oven for 40 minutes until browned. Lift from the sheet with a fish slice. Serve hot.
serving amount
serves 4
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