Sausage rolls

Serves 4

These are a huge hit in our house and I can never seem to make enough. Using good quality sausages, which have a high percentage of meat rather than fat, are essential to the flavour and great texture of this dish. Cut them into bite size pieces, and they make a great party dish.

Ingredients

4 good quality low fat sausages
1 large onion, peeled and finely diced
1 apple, peeled, cored and chopped
1 dessertspoon olive oil
Pinch salt
Black pepper
6 sage leaves
1 teaspoon Dijon mustard
8 medium slices of wholemeal or white Braces bread
Olive oil for brushing
BEAN POT
1 carrot, peeled and chopped
1 leek, trimmed and chopped
2 sticks celery, trimmed and chopped fine
¼ cabbage, shredded
1 tablespoon olive oil
1 clove garlic
1 teaspoon ground cumin
240g cooked chickpeas or butterbeans
400g tin tomatoes
300ml vegetable stock
1 teaspoon honey
1 teaspoon balsamic vinegar
Parsley or coriander to finish

Instructions

To make the sausage rolls, heat the olive oil in a pan, add the onion, apple and sage and cook until soft then stir in the mustard. Clean the pan and return to the heat, add the sausages and cook through.

Remove the crusts and roll the slices out until really thin, divide and spread the apple mixture between the slices. Cut the sausages in half lengthways and place on top. Roll up and place fold side down on a baking sheet, brush lightly with a little olive oil and bake in a preheated oven gas mark 6/200c/400f for about 15 minutes until golden.

To make the bean pot, heat a tablespoon of olive oil in a large pan, add the carrot, leek and celery and cook until quite soft. Add the garlic and ground cumin and cook for a minute.

Add the chickpeas or butterbeans together with the tomatoes, pour in the stock and bring to the boil. Add the cabbage, reduce the heat to a simmer and cook until the mixture is slightly thickened.

Stir in the honey and balsamic vinegar, taste and add seasoning if necessary. Finish with a little fresh chopped parsley or coriander, serve with the sausage rolls.