LUXE SAUSAGE ROLLS WITH SIMPLE BEETROOT RELISH
Ingredients: serves 4
8 Bratwurst sausages 2 sheets puff pastry 1 egg, beaten 2 tsp black sesame seeds ½ brown onion, finely diced 4 cloves garlic, minced 4cm piece ginger, cut into fine batons 2 tsp yellow mustard seeds 2 Tbsp extra virgin olive oil 2 large beetroot, peeled and grated ¼ cup white wine vinegar ½ cup caster sugar sea salt flakes and freshly-milledy black pepper
Preheat oven to 200C. Use a small knife to remove the skin from the sausages, then press them together in pairs and roll to form a neat log. Cut each sheet of puff into four squares, then use a small knife to make a series of dash incision in parallel lines. Brush the pastry with beaten egg, then stretch lightly and wrap around each sausage log, pressing to secure. Place seam side down on a lined baking tray, then brush the outside with egg and sprinkle with sesame seeds. Bake for 25-30 minutes, until very crisp. Cool on a wire rack. Saute the onion, garlic, ginger and mustard seeds in olive oil for 3 minutes, until softened. Add the beetroot and cook for a further 10 minutes. Pour in the vinegar and sugar, then boil until thickened. Season with salt and pepper.