This food recipe ... sausage rolls to the size you would like, and place them on a baking tray. Brush the tops with an egg wash or milk, then place in the fridge for 15 minutes while the oven ...
Drain the pasta, reserving some of the cooking water and tip back into the saucepan. Remove the sausage and squash mixture from the oven and tip into the pan with the pasta. Add the kale ...
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.