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#WFD – Sausage Rolls with Mash and Gravy

This recipe takes 10 minutes to prepare and 20 minutes to cook.

POLOKWANE – They say the best way to perfect puff pastry is to not make it yourself but rather buy it in store.

This dish makes use of puff pastry for a modern take on the famous ‘bangers and mash’, sausage rolls with mash and gravy.

Ingredients

  1. 2 x sheets frozen puff pastry, defrosted
  2. 10ml grain mustard, whole
  3. 6 x sausages
  4. 1 x egg
  5. 1 x KNORR Brown Onion Gravy

Method

  1. Preheat oven to 200°C.
  2. Cut two sheets of frozen puff pastry in half.
  3. Spread each half with 2 teaspoons wholegrain mustard, leaving a 2 cm border.
  4. Place 2 of your favourite sausages along long edge of each piece of pastry.
  5. Roll to enclose and brush with a lightly beaten egg.
  6. Cut each roll in half and place on a baking tray lined with baking paper.
  7. Cook for 20 min, until pastry is puffed and golden and sausages are cooked.
  8. Serve with KNORR Brown Onion Gravy and mashed potato and peas.

raeesak@nmgroup.co.za

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Raeesa Sempe

Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon." – Tom Stoppard

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