Sunday fun day!
Hello my darling readers, today I have made sausage rolls made with Toulouse sausage meat, thy are usually gluten free and quite garlicky.
For this recipe, I used left over puff pastry sheet (half a sheet more or less!), finely chopped spring onion, smoked paprika, salt and black pepper. Combine all ingredients and unroll the pastry sheet.
I find it easier to shape the sausage meat in cling film first, make sure the mixture is solid and lay it in a long ‘roll’ just off centre down the pastry length. Brush the edges of the pastry lightly with egg wash and bring the sides up to meet over the filling. Pinch the edges firmly together to form a seal.
Make four slits in one side of the rolls, to allow steam to escape.Brush the pastry with the remaining egg wash and bake for 20-30 minutes or until pastry risen and golden brown on gas mark 7.
You can serve it with some nice mustard or chili sauce. Guess what’s my preferred sauce? 😉
Let me know what you think!
It’s been a bit hectic at work – my full time job as a customer relations advisor at Kurt Geiger – and busy weekends chilling out with my best bitches.
We’ve thrown out our old BBQ, so until we replace it with a new one, I got to use the grill for my BBQ style recipes.
This weekend I got some nice camera lied red onion pork sausages from lovely Waitrose – you see I only shop at Waitrose at the beginning of the month.. When my bank account is still popping with sssshmoney. And of course my obsession for courgette salad will never die, so I have made a nice fresh courgette and feta cheese salad to go with my pork sausages kebab!
For the pork sausage kebabs, I’ve cut the sausage into pieces.. 3 chunks of cut sausage per stick! So if you get a pack of 6 sausages, you can make 6 kebab sticks, that could be a nice meal for two people! One whole red onion cut into chunks and one red pepper cut into pieces – I wanted to use vegetable that would bring some life to the dish.. The bad thing about being on Atkins, the color of the food can be a bit boring!
I’ve put the kebabs in the grill until the meat was cooked.. I like when the vegetables still have a bit of crunch. While this is cooking, I’m using my baby Benriner (vegetable spiralizer) and cutting the courgettes in long thin strands. I’ve seasoned it with salt, black truffle olive oil and garlic.
You can use any meat for the kebabs, if you have left over burger meat from BBQ or other vegetables you can also use that too! Good thing about my recipes, it’s to YOUR taste. I’m here to guide you and give you ideas!
Please try them at home and let me know how it goes!
Much love, Ana xx