Sage, Pork, and Fennel Sausage Rolls

Makes 8

1kg pork and fennel sausages

1 tbsp Dijon mustard

1 tbsp worcestershire sauce

¼ cup sage, finely chopped, plus

extra leaves for garnish

2 tbsp quince paste, finely

chopped

2 sheets puff pastry, halved

1 egg, beaten

1 Preheat oven to 200°C.

2 Split sausage skins and remove casing. In a large bowl, combine sausage meat, mustard, worcestershire, sage, and quince paste.

3 Divide sausage mixture into 4 and shape each into a long roll about 3cm wide and as long as pastry. Brush one long side of pastry with egg and roll each sausage roll, using eggwashed side to seal.

4 Cut in half and place on a tray, seam side down. Brush tops with egg and top with sage leaf. Reduce heat to 190°C and bake for 30 minutes.

Serve hot with tomato chutney.