Giant Cinnamon Roll

 This morning on Instagram, I saw this photo (@bakedbyrachel) - my immediate thought (okay, so maybe I wasn't fully awake yet) was:  a giant cinnamon roll topped with 'boerewors' (cooked sausage) and glazed ..... the recipe?  Just a scrumptious giant cinnamon roll!

Now I'm thinking - it can be the next trend:  bake giant cinnamon roll, let it cool, top it with a cooked (boerewors) sausage and glaze it ... yum.

PUFF PASTRY SAUSAGE ROLLS

1 x 400g ready-made puff pastry, thawed

450 g raw sausage (boerewors)

1 egg, beaten

Chutney / ketchup (optional)

Seeds for topping (optional)

Preheat oven to 200 oC. Spray baking sheet (or place baking paper on). Unroll the pastry onto the baking sheet (landscape). Remove the casing from the sausage. Cut the pastry lengthwise into half.

Place the sausage meat in the center of each pastry half, leaving an edge around. Squirt some chutney / ketchup onto the meat (optional). Brush the pastry with beaten egg – roll the pastry around the meat to form a log. 

Turn the roll that the seam is under. Seal the edges with fork. With sharp knife, cut diagonal slashes. Wipe the knife and cut the rolls into pieces. Wipe the knife again in between each cut. Don't forget not to press too hard. Make sure there’s room for the sausage roll to expand. Brush with egg. Bake for 15 – 20 minutes, till golden brown (depending on your oven). Let cool for 5 minutes.

https://feastgloriousfeast.com/puff-pastry-sausage-rolls/