Sausage roll-ups

Ingredients

• Pork Chipolatas

  Morrisons

  48 sausage or 1.2kg

• Croissants

  Butter

  2 croissant, mini or 56g

• Apricot jam

  Includes preserves

  5 tbsp or 100g

• Tomato puree

  Canned, without salt added

  2 tbsp or 31g

• Mustard

  Prepared, yellow

  1 tbsp or 15g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Sesame butter

  Seeds, tahini, from raw and stone ground kernels

  1 tbsp or 15g

Directions

1. Heat oven to 200C/180C fan/gas 6. Sit the chipolatas in a roasting tin and cook for 15 mins.
2. Meanwhile, pop open the crossiant packs and unroll. Mix the onion marmalade, tomato puree and mustard, and spread some over each dough triangle. When the chipolatas are done, set aside for 5 mins to cool while you line 2 baking sheets with baking parchment. Lay a sausage along the wide end of each triangle croissant and roll up, encasing the sausages. Arrange on the sheets, brush with beaten egg and scatter with sesame seeds. Bake for 10-15 mins, switching shelves halfway, so both sheets cook evenly, until golden.
3. Recipe by: Good Food team (source: https://www.bbcgoodfood.com/recipes/sausage-roll-ups)

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