Sausage Rolls

Photographer: Kate
Serves 6

What a marvelous year it has been in the culinary triumphs of my eldest daughter, Ada.  Her four years of culinary training in my kitchen have given her the confidence to be in my eyes certified to prepare some beautifully simple dishes without (much) assistance. Getting there has included many moments of hair-raising anguish, resulting in some Gordon Ramsay style reaction on my behalf to her techniques. The classic cracking and crushing of eggs, shell included into cake batter, or simply just smashing them onto the kitchen floor to deepen her understanding of cause and effect. At the pinnacle there was the time she perhaps inquisitively switched the oven to Grill and turned our beautiful meringues into BBQ briquettes….all in the name of gathering knowledge…sigh.

Sausage rolls are a kiwi icon, a heralded favourite at truck stops and tuck shops everywhere.  This recipe is so simple, yet hands down makes the tastiest sausage rolls I have ever eaten.  It’s a great recipe to make with your kids, and in my experience with Ada, not only does she do a pretty good job of making them, she is dead keen on eating them too.


6 gourmet sausages of your choice
½ c chutney of your choice
400 g puff pastry
1 egg
Sesame seeds and poppy seeds to decorate


1. Preheat your oven to 190°C on fan bake
2. Roll out puff pastry into a long strip ( you want it to be around 13-15cm wide depending on the thickness of your sausages)
3. Spread some chutney about 5cm wide along the centre of the pastry.
4. Carefully cut and remove the sausage skin and place the meat on top of the chutney adding more sausages end to end.
5. Roll the pastry up and seal by brushing with the beaten egg.
6. Slice the sausage rolls into 3-4 cm wide pieces.
7. Place on a tray lined with baking paper, brush the tops with egg and sprinkle with seeds.
8. Place in the oven and bake for 15 min or until puffed and golden.