It’s the business end of the Super Rugby season, the European soccer season is starting, and the Olympic Games are about to begin. What a beautiful time to be alive!


To celebrate the sporting season – and whatever other reasons you have for gathering hungry family and friends around you – we’ve prepared this mouth-watering recipe.


It makes 20 sausage rolls in total (about enough for one half of a rugby or soccer match), so if you’re entertaining a crowd, you may want to double up and make two batches.


1 tbsp oil1 small onion, grated6 large chicken sausages½ cup breadcrumbs400g store-bought puff pastry, defrosted1 egg, beatenHoney Mustard Dip⅓ cup mayonnaise1 tbsp honey1 tbsp Dijon or wholegrain mustardsqueeze of lemon juice


Preheat the oven to 180°C.Heat the oil in a saucepan and fry the onion over low heat until softened and golden – about 10 minutes.Place in a bowl and allow to cool.Cut open the pork sausages and squeeze the meat out.Combine with the cooled onion, breadcrumbs and mix well. Unroll the pastry onto a floured surface and cut in half lengthways to form two long rectangles.Roll the pork mixture into sausage shapes and lay them along the centre of each rectangle.Brush the pastry with the egg then roll up to form a sausage making sure to seal the join of the pastry. Cut the rolls into pieces and place them on a lined baking tray. Brush with more egg and sprinkle with sesame or poppy seeds, if you like. Bake them in the preheated oven for 25 minutes or until golden. Serve the sausage rolls with the dip. For the honey mustard dip, combine all the ingredients.


Makes 20 snack sized

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