Ingredients: 1 kg hot mutton sausages, 1kg ready puff pastry, Red chutney, Beaten egg, Poppy seeds.
1. In a pot steam the sausages until just done. Leave to cool completely. 2. Depending on the size of the sausages, cut into halves or thirds. 3. On a floured surface, thinly roll out the pastry in a rectangle. 4. Then brush onto the pastry the red chutney. 5. Now cut the pastry into 3cm wide strips. 6. Wrap the pastry around the sausage like a bandage. 7. Brush with egg and sprinkle on poppy seeds. 8. In a preheated 180 degree C oven, bake until the pastry has puffed and turned golden brown. Serve with dipping sauce.