BOBOTIE SAUSAGE ROLLS

Makes 25-30

30ml olive oil 1 large onion, finely chopped 15ml grated ginger 10ml chopped garlic 1 small chilli, seeded and chopped 15ml mild curry powder 10ml ground turmeric 10ml ground coriander 10ml tomato paste 30ml apricot jam

45ml chutney 30ml Worcestershire sauce 500g packet of beef sausages 500g packet of pork sausages 4 slices of white bread, crumbed

10ml salt ground black pepper

1 egg 125ml chopped coriander 2x 500g packets of frozen puff

pastry, defrosted beaten egg for glazing Heat the oil and fry the onion, ginger and garlic until soft.

Add the chilli, curry powder, turmeric and coriander and fry for 2 minutes. Stir in the tomato paste, jam, chutney and Worcestershire sauce and cook for another minute.

Remove from the heat and cool.

Remove the casings from the sausages. Place in a bowl and add the cooled onion mixture, breadcrumbs, seasoning and egg.

Mix until well combined. Mix in the coriander.

Unroll the pastry and cut into three strips lengthwise. Roll each strip to a width of 10cm.

Place the sausage mixture into a disposable piping bag and cut a 2cm opening. Squeeze the mixture in a straight line onto the strips of pastry.

Brush the one edge with beaten egg and fold the pastry over to enclose the filling.

Place the logs onto a baking tray and brush with beaten egg. Prick the top with a fork.

Cut unto 5cm lengths. Refrigerate for about 30 minutes before baking at 200°C for 15-20 minutes or until golden brown. Remove and serve warm.

NOTE: The sausage rolls can be made in advance and frozen before baking.

Bake from frozen when required.