Sausage Rolls with Homemade Chunky Barbecue Sauce
spring roll sheets:- 12
Oil for grilling and brushing
Black pepper powder to taste
Salt to taste
dried oregano:- 4 teaspoons
red chilli flakes cut into dices:-2 teaspoons
processed cheese:- 40 grams
For Barbecue sauce
oil:- 1 tablespoon
garlic finely chopped:-1 tablespoon
green capsicum cut into dices:-1 small
yellow bell pepper cut into dices:-1 small
red bell pepper cut into dices:-1 small
onion finely chopped:-1 medium
Salt to taste
crushed black peppercorns:- 1 teaspoon
red chilli flakes:- 1 teaspoon
vinegar:- 1½ tablespoons
sugar:- 1 teaspoon
tomato chopped:-1 medium
tomato puree:- ¼ cup
Preheat oven at 180°C. Place a silicon sheet on a baking tray.
Heat little oil in a non-stick grill pan. Place sausages on it and grill till evenly browned from all sides. Remove from heat and set aside.
To make barbecue sauce, heat oil in anon-stick pan. Add garlic and sauté.
Add green capsicum, yellow and red bell peppers, onion and sauté well.
Add salt, crushed peppercorns, red chilli flakes and toss to mix.
Add vinegar, sugar, tomato, tomato puree, mix well and cook for 3-4 minutes or till thick and chunky. Remove from heat and set aside. Reserve some barbecue sauce of serving and use the remaining for making the rolls.
Brush 3 spring rolls with little oil. Place one sheet on the worktop and add black pepper powder and salt on it. Place second sheet on top, brush oil on it, sprinkle 1 tsp oregano, salt and ½ tsp red chilli flakes on top.
Place third sheet on top and spread generous amount of barbecue sauce on it. Put one grilled sausage on it and grate 10 gms cheese on it. Roll tightly, brushing the ends with oil.
Similarly make the remaining rolls and place them on the baking tray. Brush them with oil and put the tray in preheated oven. Bake for 10-12 minutes.
Spread reserved barbecue sauce on a serving dish. Halve the sausage rolls and place them on the sauce and serve immediately.