Mummy Sausage Rolls

Ingredients

400 g packet beef & pork chipolata sausages
1 sheet frozen reduced-fat puff pastry, just thawed
1 egg, lightly whisked
1 slice tasty cheddar
1 smoke-flavoured cheese slice
Chocolate writing icing, to decorate
Tomato sauce, to serve

Method

Preheat oven to 200 C. Line a baking tray with baking paper.

Preheat a grill on medium. Line another baking tray with foil. Place the sausages on the foil-lined tray. Cook under the grill, turning occasionally, for 5-7 minutes or until golden brown and just cooked through. Set aside to cool.

Place the pastry on a clean work surface. Cut into 5mm-thick strips. Wrap 5-6 pastry strips around each sausage. Place on the lined tray. Lightly brush with egg. Bake for 20-25 minutes or until the pastry is golden. Cool slightly.

Cut 1 cm and 5 mm discs from the cheese slices. Use a little tomato sauce to attach the cheese discs to each sausage roll to make eyes. Decorate with the writing icing. Serve warm or at room temperature with the tomato sauce.

Credits: Coles

Photo Credits: Coles