Spin Wheel Sausage Rolls

Yield: 15 rolls

Prep Time: 15 minutes
Cook Time: 20 minutes

2 Tbsp. Frank's RedHot® Original Cayenne Pepper Sauce, plus one teaspoon
350 g sausage meat
1 x 375g ready rolled puff pastry sheet
beaten egg, to glaze

Preparation Method

  • PREHEAT oven to 180°C. Lightly grease a baking tray.
  • COMBINE the Frank’s RedHot Original Sauce with the sausage
    meat – its easiest to do this with your hands – ensuring it is
    mixed throughout.
  • UNROLL the pastry sheet leaving it on the paper. Spread the
    meat all over the pastry. 
  • USE a pizza wheel or long knife to cut 15 strips around 2cm
    wide. Loosely roll up the strip and transfer to the baking tray
    lying them flat. 
  • STIR the extra tsp of Frank’s RedHot Original Sauce into the
    beaten egg and generously brush each pin wheel. 
  • COOK for 20 minutes until golden.
  • COOL and serve warm or chill and pack for your picnic. Store
    in an airtight container in the fridge for up to 3 days or pack
    and freeze.

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