Rocking and Sausage Rolling

These little beauties are juicy, crunchy and a tiny bit healthy. I’ve added grated carrot and some sesame seeds to make them fancy. Then I’ve rolled the sausage meat mixture in filo pastry. Ready made filo pastry is folded in the pack so the lines left when you unfold it can be a guide where to cut the sausage roll, which makes them  all even. Make sure you use good quality sausage meat with a high percentage pork content. 

Why don’t you try grating other vegetables in like courgette or even beetroot. Or add some fruit like stewed apples or pear. OR add some chutneys, chilli jam is scrumptious and my favourite.

This recipe makes 14 and I’m embarrassed to confess that I ate all 14 in about 5 minutes. I can’t get across how much I love these little heavenly rolls.

Oven: 200 deg C

340g of good quality sausage meat (which is about 6 sausages)

1 carrot

Filo pastry (4 sheets)

1 egg whisked 


With a sharp knife cut through the skin of the sausage and put the sausage meat in a bowl.

Grate one carrot and add to the bowl, mix with your hands to make sure it’s evenly spread throughout the meat mixture.

Then take half the mixture and roll the into a long sausage shape, the length of the filo pastry.

Then get 2 sheets of pastry and place the rolled sausage mixture at one end. Brush on the egg mixture (so that it sticks to the sausage) and roll the sausage in the filo pastry. Then repeat the egg wash at the other end before closing. Next, completely cover the pastry in the egg wash.

Where there is already lines in the ready made pasty cut along these lines with a very sharp knife. It should make 7, then place on the baking tray and sprinkle on the seseame seeds.

Then repeat again so you have 14 rolls.

Place near the top of the oven for 20 minutes.


What the Heck, Sausage and Mash

This recipe is more for the review of different types of sausages than the good old pork sausage and mash. I tried Chicken Italia Chipolatas by Heck. Heck sausages boasts being gluten free, low in fat and British. This Italian variety of sausage have basil, tomatoes and mozzarella, and I can confirm they are amazing. I love a pork sausage so I was hesitant and already feeling negative about the chicken variety, but I loved them.

The purple mash is purple sweet potato, which I picked up from my local grocers in Penarth, but sweet potato of the normal colour are just as nice, add a zest and squeeze of lime, as for some reason it is the most delicious thing you can do to a sweet potato.

Glam Sausages 

These vegetarian Glamorgan sausages have two great things about them, they’re Welsh and have cheese in them. Welsh, cheesy and moreish, therefore, you have to have at least 3 on your plate. The tip with these is to add breadcrumbs until it’s a substantial mixture to make into a sausage shape. Or if that fails, use the edge of the frying pan to push the, against to get the shape right. These take minutes to make and a few minutes to cook aswell. You can also make miniature versions for little hands, meaning children, not adults with small hands, anyway, here’s the recipe…

Makes 8 sausages


2 slices of wholemeal breadcrumbs, ripped up and blitzed in the blender

1 egg, whisked 

Half a leek, finely chopped

100g ricotta cheese

150g cheddar cheese

Teaspoon of whole grain mustard

Splash of sunflower oil.


Fry a little oil and add the leek, cook until softened, about 2 minutes.

Add all the ingredients together in a bowl, save a little of the breadcrumbs, and add the leek. Add the egg, you should have a firm dough mixture, if not add a little for breadcrumbs.

Make 8 sausages and roll in a plate of breadcrumbs. 

Add to a frying pan that has a little oil in it, fry until golden. Use a small spatular to get out the pan gently. 

Toad in the…Holey Moley These Are Good

This is a summery version of toad in the hole for all you comfort food lovers. It has asparagus, peas, leek and lemon zest in the batter mix. Which makes it all summery, fresh and delicious. If you don’t want to go the whole hog, then you could just add the lemon zest to your Yorkshire pudding mix, for a zesty twist roast dinner. 

Serves: 3

Oven: 220 deg C


2 asparagus per person 

Half a leek finely chopped

A handful of frozen peas

6 good quality sausages, or veggies sausages

150g plain flour

Zest of a lemon

3 eggs

1/2 pint of milk


Preheat the oven to 220 deg C, successful Yorkshire puddings need a hot oven.

Whisk milk, eggs, plain flour and lemon zest I a bowl until smooth.

Prick the sausages and cook in the oven for 10 minutes, add the leaks for a further 2 minutes.

Stir into the batter mix the asparagus and peas. Then cook for 30-40 minutes.