Ramadan mubarak, everyone! I can’t believe a year went by so fast. Since I get off work an hour early, again I try to make small dishes like appetisers and snacks for breaking fast. I still have a few bottles of Nando’s PERi-PERi sauce in the larder, so I looked through their website for ideas. These sausage rolls looked so yummy, so away I went to Ben’s Independent Grocer during my half-hour afternoon break to buy what I needed.
A few things I did for this recipe: I used chicken cheese sausages and breadcrumbs with Italian herbs, and I think this made the rolls “taste like pizza”. I also used Italian flat-leaf parsley instead of English (I wasn’t sure which one I was supposed to use until I came back and watched the video), which had a stronger flavor I didn’t fancy too much, so I’ll use English parsley next time. In the spirit of Ramadan I gave the dish a slight Middle Eastern twist and used habbatus sauda in place of black sesame seeds.
Mind you this recipe makes quite a lot of filling, and depending on how big your bread is you might end up with multiple rolls instead of just one as stated in the original recipe. I used Massimo white sandwich loaf, and ended up with four rolls in total.
Overall this was a delicious snack, great for moreh and sahur, as well as for potlucks and afternoon tea. Give it a try!
Based on the recipe by Nando’s UK.
Peri-peri Sausage Rolls
- 1/4 cup garlic PERi-PERi sauce, or any flavour of your choice
- 500g chicken cheese sausages, or any sausage of your choice, removed from casings
- 10 dried apricots, diced
- Large bunch (about 10 grams) fresh parsley, chopped
30g dried breadcrumbs, Italian if available
16 slices white bread (crusts off) – I used Massimo white sandwich loaf
1 large egg
- White sesame seeds, for garnish
- Black sesame seeds OR black seeds (habbatus sauda) for garnish
Preheat oven to 200 degrees C (fan 180 degrees C).
In a large bowl, add the sausage meat, apricots, parsley, PERi-PERi sauce, and breadcrumbs.
Stir until well combined.
On a dry chopping board, lay 4 slices of bread in a line, slightly overlapping.
Roll thinly with a rolling pin. Repeat for the remaining slices of bread.
Divide the meat mixture into 4 equal portions. Place one portion of meat into a long sausage shape and lay onto bread. Repeat for the remaining bread.
Brush the beaten egg along the upper edge of the bread.
Fold bread over the filling.
Seal the edges with a fork. Repeat for the remaining rolls.
Transfer the rolls to a baking tray lined with greaseproof paper.
Brush the rolls with the remaining beaten egg.
Sprinkle with the white and black sesame seeds.
Bake in the oven, 20 minutes, or until cooked through and golden brown.
Cut into bite-size pieces and place on a cooling rack. Serve on a platter, with extra PERi-PERi sauce for dipping.