Sausage Rolls with Chutney and Mustard

I am taking part in a Brunch with friends that is a 2 hours drive from here. I wanted to bring sausage rolls for this event.

I have not made any in a longer time. To know how much preptime, baking time and cooling time I needed to calculate, I decided to give my own recipe a dry run in advance. Then I know when to start the cooking process and the sausage rolls are not too hot to get packed up.

I used uncooked Bratwurst and peeled off the casing. The dough is rectangular and enough for 2 long sausage rolls.

My recipe contains some sauteed onions. They had to be prepared first. Steamed under a lid they needed 10 minutes to get soft and took some color. To cool them down they went on a plate and were spread out.

I cut the dough through the middle lengthwise. Streched the sausage meat a bit and formed two strands. I needed 3 sausages (300 g total) for the two pieces. The sauteed onions followed.

I needed a bit of sauce inside the sausage rolls. I have some sweet chestnut mustard I bought at a garden fair. But that was not enough. Plum chutney for a bit of fruitiness. Just some dollops of both spread out over the sausage.

Crunch? My just opened bag of pumpkin seeds was still sitting on the counter. They were waiting for a cleaned container to store them. No there are less to store.

I closed the dough by rolling it over with the paper it was on. Pinched the seams and transfered to the baking sheet. Some diagonal slashes with a knife on top, some eggwash and black and white sesame seeds.

Baking time at 200 C fan 22 to 25 min.

The whole process without cooling time took 1 hour. 20 min for a bit of cool down and they are ready to be packed for the Brunch.