English Sausage Rolls With Tomato-Chili Chutney

• 1 lb tomatoes, diced
• 1/4 cup brown sugar
• 2 None large onions, peeled and finely chopped
• 1/2 cup ginger, peeled and grated
• 1 None red chili, chopped
• 2 tbsp tomato paste
• 1 pinch cayenne pepper
• 1 pinch cumin
• 1 tbsp olive oil
• 4 sprigs fresh sage, leaves picked and chopped
• 1 lb sausage meat
• 1 pinch ground nutmeg
• 1 tbsp breadcrumbs
• 1 lb frozen puff pastry, defrosted
• 1 None egg, beaten
• 1/4 lb cheese, grated

1. For the tomato-chili chutney, heat the tomatoes in a saucepan with the brown sugar, 1/2 the onions, ginger, chili and tomato paste. Simmer, stirring frequently, for 15 mins (add a little water if necessary). Stir in the cayenne pepper and cumin and season. Set aside to cool.
2. Meanwhile, heat the oil in a frying pan, add the remaining onions and sage and saute for 3-5 mins until the onions are translucent. Set aside to cool.
3. Preheat the oven to 400u0b0F. Line a baking sheet with parchment paper. Transfer the cooled onions to a large bowl and mix in the sausage meat, nutmeg and breadcrumbs. Season to taste. Divide in 1/2 then roll into 2 long, thin sausage shapes. Open up the puff pastry and cut in 1/2 lengthways, place the sausage meat along the center of each pastry rectangle and roll up to make two long cylinders, brushing with a little water, to seal. Cut each cylinder into approximately 7 sausage rolls. Transfer the rolls, seam-side down, onto the baking sheet, brush with egg and sprinkle with grated cheese. Bake for 20 mins until golden brown and serve with the chutney.

tomatoes, brown sugar, onions, ginger, red chili, tomato, cayenne pepper, cumin, olive oil, sage, sausage meat, ground nutmeg, breadcrumbs, pastry, egg, cheese

Taken from recipes-plus.com/api/v2.0/recipes/17546 (may not work)