Bonfire Night: Part two

We love bonfire night at Mummy Fever …how about trying this out?


  1. 8 large sausages
  2. 1 tsp soy sauce
  3. 2 tsp Lyle’s golden Syrup
  4. 225g ready–rolled puff pastry
  5. Beaten egg to glaze
  6. Sesame seeds
  7. Red and orange Pepper

Method:1. Fry or grill the sausages until golden all over. Cool. Heat the oven to 220C/200Cfan/ gas 7.
2. Insert a wooden skewer through each sausage. Place on a plate. Mix together the soy sauce and Lyle’s Golden Syrup and brush over the sausages.
3. Unwrap one sheet of pastry and cut into 8 strips from the shorter end. Wrap around the sausages in a spiral, taking care not to stretch the pastry, place on a baking sheet and brush with egg glaze then sprinkle with sesame seeds.Bake for 12-15 minutes until golden.
4. Cut each pepper in half then cut out triangles and insert them in the tips of the skewers. You may like to insert a further longer wooden barbecue skewer to make the spirals look more like rockets.


Recipe credit:

This recipe was made using Lyle’s Golden Syrup – the iconic tin with delicious liquid gold inside. For further delicious recipes visit

Leave a Reply

Your email address will not be published. Required fields are marked *