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Sausages in blankets recipe
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Prep Time:
40 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Updated kid-friendly twist on a beloved classic.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 2 large brown onions, thinly sliced
  • 375ml can pale ale beer
  • 27 pork and beef chipolata sausages
  • 3 sheets frozen puff pastry, partially thawed
  • 1 egg, lightly beaten
  • 12.00 gm sesame seeds
  • Tomato sauce, to serve
Instructions:
  • - Heat half of the oil in a large frying pan over medium heat. Add onion and cover. Cook for 10 minutes, stirring occasionally until onion softens. - Add beer to the pan, increase heat to high, and cook uncovered for another 10 minutes or until onion is golden and beer evaporates. - Transfer the mixture to a bowl and allow it to cool slightly before using.
  • Heat the rest of the oil in a pan over medium-high heat. Sear sausages, turning occasionally, for 5 minutes until golden brown. Place on a plate and let them cool down for a bit.
  • Preheat your oven to 200C/180C fan-forced and prepare 2 large baking trays with baking paper.
  • Cut 1 pastry sheet into 9 squares. Spoon a bit of the onion mixture into the center of each square. Add 1 sausage diagonally on top. Fold over two opposite pastry corners to partially enclose the filling, gently pressing to seal. Transfer to a prepared tray. Repeat with remaining pastry sheets, onion mixture, and sausages. Brush with egg wash and season with salt, pepper, and sprinkle with sesame seeds.
  • Bake until the pastry is golden and sausages are fully cooked, approximately 20-25 minutes. Serve with tomato sauce.

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