|per 100 g||Total Recipe|
|Gross weight||100 g||893 g|
|Energy||1621 kJ / 388 kcal||14473 kJ / 3457 kcal|
|Sat. fat||6 g||54 g|
|Unsat. fat||9 g||76 g|
|Fibre||1 g||7 g|
|Salt||537 mg||4790 mg|
400 gPork - Sausage
400 gPuff pastry
50 mlRegular Lager beer
1 gPepper, black
893 gTotal recipe weight
Heat the oven to 190 °C / 374 °F
Crush / peel / chop the garlic and chop the parsley. remove the skin from the sausages and place all the ingredients in the food pocessor. Add the beer and mix well. Season with salt & pepper.
Unroll the pastry onto a board and cut in half lengthways. Divide the sausage mixture in two or three depending on the width fo the dough and spread along the length of each pastry strip, leaving a 1cm edge on either side.
Tightly roll the pastry around the sausagemeat and brush the ends with beaten egg to secure. Cut into sections of about 10 cm long or 2 cm lond when serving as fingerfood and place on a baking sheet.
Brush egg over the pastry. Place in the oven and cook for 25-35 mins until the pastry is puffed,golden brown and the meat is cooked.