It wouldn’t be Christmas without some homemade sausage rolls. Usually made with pork sausages and pastry, they can be quite heavy but try my lightened up version using chicken or turkey sausages and tortilla wraps instead.
- spray oil
- 8 (450g) turkey or chicken sausages
- 2 tbsp chutney
- 2 large tortilla wraps
- 1 medium egg
- 1 tsp sesame seeds
- Preheat the oven to 200c and line a baking tray with parchment paper. Spray a little oil over the surface of the paper.
- Remove the sausages from their skins and add to a bowl with the chutney. Mix well.
- Place one wrap on a chopping board. Take half of the sausage mixture and add it to the wrap, just right of centre.
- Starting on the right hand side roll the wrap up as tightly as you can, making sure you finish seal side down.
- Cut off the ends of the wrap then cut into six sausage rolls.
- Repeat with the other wrap.
- Place the sausage rolls onto the lined tray.
- Beat the egg lightly in a cup or bowl and brush over the top of the sausage rolls.
- Finally sprinkle on the sesame seeds.
- Bake in the oven for 20 minutes until the sausage rolls are golden brown on top.
- Leave the sausage rolls to cool for a few minutes before removing and serving.
- These sausage rolls are best served warm from the oven but they will keep for up to 3 days in the fridge. You can reheat in the oven for a few minutes.
- If you want to get ahead of your Christmas cooking and get these all prepped now then you can make the sausage rolls but instead of baking them, flash freeze them on a tray or plate for a few hours until hard. Then transfer to a freezer bag or container to store in the freezer. When you want to cook them you can bake them directly from frozen. Add them to a lined and greased baking tray, adding an extra 10 minutes approximately to the cooking time.