- 250g all-butter puff pastry
- 1 Pack of Helen Browning’s Speedy Sausages
For the Tomato Dip
- 6 tbsp reduced-sugar tomato ketchup
- 2 tsp malt vinegar
- 6 cherry tomatoes, finely chopped
Heat oven to 220C/fan 200C/gas 7. Roll out the pastry to £1 coin thickness (about 20 x 30cm) and cut into strips about 1cm wide, cutting from the shorter edge. Wind one pastry strip around each sausage, then place on a baking sheet, pastry ends down. Bake for 20 mins until the sausages and pastry are golden. Meanwhile, mix together the ketchup, vinegar and cherry tomatoes. Serve in little bowls alongside the sausage twists.
As simple as that! Enjoy!