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Well done Bokke! Our half time snack, delicious.

  • 8 slices of white bread, crusts removed
  • 8 breakfast sausage (we used small chipolata sausages, 2 per slice of bread)
  • 2 large eggs
  • ¼ cup milk
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons unsalted butter
  • maple syrup for serving

Preheat a non-stick skillet over medium heat.
Roll out each slice of bread with a rolling pin to flatten.
Cook the sausage in the skillet until browned and cooked through, about 6 – 8 minutes. Remove and let cool slightly.
Place 2 sausages at the edge of each bread slice and roll up tightly. Set aside.
In a shallow dish, whisk together the eggs, milk and nutmeg until well combined.
Dip each rolled-up bread slice in the egg mixture, making sure to coat all sides.
In the same skillet, melt the butter over medium heat. Add the roll-ups and cook, turning occasionally, until golden brown on all sides, about 5 – 7 minutes.
Serve warm with a drizzle of maple syrup and a dusting of powdered sugar, if desired.

Recipe: Amanda Conradie
Photo: Elize de Kock

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