Hasselback smoked sausage bites are made with a ring of smoked sausage, cut hasselback style, and then smothered in a few ...

For sausage rolls the pastry needs to be slightly puffed, but not too much, so bashing it with a rolling pin reduces the amount it puffs up. Cut the large rectangle in half lengthways, then cut ...

Use a little more egg to stick the two ends together. Using kitchen scissors cut 16 sausage rolls, leaving the inner circle of pastry (about ¼ of the thickness of each roll) connected ...

It takes less than 10 minutes to cut up the ingredients, then about five minutes to cook them. For the Chinese sausage, you can use either plain (lap cheong) or liver sausage (yuen cheong), or both.

If you buy ready-rolled pastry, just cut in half lengthways. Form half of the sausage meat filling into a long log shape, leaving about a finger width on each side of the pastry. Brush the sides ...