Mt Druitt - St Mary's Standard (East) - - LIFESTYLE -

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.

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