COOK | WITH NEVEN MAGUIRE
RECIPE
RECIPE
Sticky Cocktail Sausages
Simply Better Sausage Rolls
Ingredients (Makes 40)
Ingredients (Makes 16)
- 40 Simply Better Cocktail
Irish Pork Sausages
- 454g Simply Better Irish Pork
Sausage Meat
- 2 Tbsp Simply Better Irish Made
- 500g All Butter Puff Pastry,
Sweet Chilli Sauce
thawed if frozen
4 Tsp Simply Better Spanish
Orange Blossom Honey
- 4 Tbsp Simply Better Irish Made
- 2 Tbsp Simply Better Irish Made
- 1 Tbsp Milk
Hoisin Sauce
Sweet Chilli Sauce
- 2 Tsp Sesame Seeds
- 2 Tbsp Simply Better Irish Made
Soy & Ginger Sauce
- 1 Tbsp Sesame Seeds
- 2 Tbsp Simply Better Italian
- Plain Flour, for dusting
Pesto alla Genovese with
Method
PDO Genovese Basil
- Sea Salt & Freshly Ground
Pepper
1. Heat a tablespoon of oil in a non-stick frying pan over a medium
heat. Add the sausages to the pan and cook for 5-6 minutes until
light and golden in colour.
3 Simply Better Free Range
Corn Fed Large Eggs
- Simply Better Handmade
Tomato Relish, to serve
2. Mix together the hoisin sauce, soy sauce, sweet chilli sauce, honey
and 2 teaspoons of cold water in a bowl. Drain off any excess fat
from the sausages then pour over the glaze and sesame seeds,
turning to coat.
Method
1. Preheat the oven to 200°C (400°F/ Gas Mark 6). Line 2 baking
sheets with non-stick baking paper.
2. To make the filling, put the sausage meat in a food processor with
the sweet chilli sauce, basil pesto, 2 eggs, salt and pepper and blitz
to combine, then transfer to a piping bag.
3. Cook the sausages for another 3-4 minutes, until golden and sticky.
4. To serve, arrange on a warmed plate skewered with cocktail sticks.
3. Roll out the pastry on a lightly floured work surface to make a long
oblong shape that measures 35cm x 33cm (14in x 13in), then cut
the pastry in half again lengthways. Pipe half of the sausage meat
filling into a long log shape that will run the whole length of the
pastry making sure it's approximately 5mm (¼in) from the edge.
Break the remaining egg into a bowl and add the milk and a pinch
of salt, then lightly beat together to make an egg wash. Brush the
sides of the pastry with the egg wash, then fold the pastry over to
enclose the filling and press down well to seal the edges, either
crimping them with your fingers or pressing down with a fork.
Repeat with the rest of the pastry and filling.
"These recipes are ideal for
entertaining. They're quick
and easy to prepare and
can be served straight to
the table for everyone
4. Cut each long sausage roll into 8 bite-sized pieces, trimming down
and discarding the ends. Glaze the sausage rolls with the rest of the
egg wash, then sprinkle each one lightly with sesame seeds and
arrange on the lined baking sheets.
to help themselves."
- Neven Maguire
5. Bake in the oven for 20-25 minutes, until cooked through and lightly
golden, swapping the baking sheets around on the oven shelves
halfway through. Arrange on plates or a large platter and serve hot
or cold with Simply Better Handmade Tomato Relish.
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