There are no hard and fast rules to Sausage Rolls, you could even make them with minced Beef and call them Australian Snag Rolls if you liked. But this was my attempt at Cheese and Chilli Sausage Rolls. (We used to make 80 to 120 of these a day when I working in the butchers shop and they always sold out by lunchtime!)
I carted a discount isle Chicken back from Darlington with me the other day. It wasn’t actually any cheaper than the local discount isle Chickens – But it was exotic in it’s own way, in my strange mind!
We’re also at “J” in our Ingredients Alphabet and Jerk Chicken fits nicely!
Ingredients:-
Chicken, roughly cut into joints / portions
Spring Onions, chopped
Ginger, a thumb sized bit grated
2 cloves of Garlic, grated
1 medium Onion, sliced
3 small hot hot Chillies, sliced
Chilli flakes
Thyme
Juice of a Lemon
Soy Sauce
Oil
Sugar
All Spice
Salt & Pepper
Method:-
(1) In a blender blitz all the ingredients – Not the Chicken!
(2) Marinade the Chicken portions for 30 minutes or more.
(3) Roast at 180C for 40 minutes or into tender.
We served ours on a bed of Rice and Peas with a hot Chilli sauce on the top and the greens from the Spring Onions.
