Sausage Rolls with Wholegrain Mustard

I made some sausage rolls yesterday but fancied putting wholegrain mustard in them. They turned out rather nice I must say. So easy to make as yes I know it kind of cheating but if you use good quality sausages (skin removed) and ready rolled pastry the whole job is done in 30 minutes and that's with cooking. Who can resist a steaming hot sausage roll straight from the oven?

Using just the egg yolk to glaze it give the sausage rolls a lovely rich golden colour.

Ingredients:
1 x 500g pack of ready-made puff pastry
450g of good quality sausages - skin removed
4 tbsp wholegrain mustard
1 egg yolk - beaten, to glaze

Method:
Preheat oven to 220C/200ºC for fan assisted /425F or Gas Mark 7

Cut the pastry in half so it's an easier size to manage. Roll out one half to make an oblong about 0.5mm thick and cut that in half.

Repeat with the other half of the pastry so you now have 4 oblong pieces of pastry. Spread the centre of each pastry piece with some mustard, leaving a border on each long side.

Divide the sausage meat into four and place one quarter slightly off centre down the length of one of the pastry oblongs, over the mustard and make into a roll.

Brush one border with beaten egg yolk and fold over the pastry to cover the sausagemeat and form a side seal along the edge of the roll.

With a sharp knife tidy the edges, cut the roll into equal-sized sausage rolls. They can be however long or short if you want cocktail size rolls.

Brush the tops with beaten egg. Make 2-3 slashes in the top of each sausage roll.
Now place the sausage rolls on a baking sheet and bake for approx. 15 minutes until the pastry has risen and golden brown, serve either hot or cold.

Sausage rolls, Snack, Party food

Sausages, meat, snack, party food

English

Yield: 8Author: Jan Bennett

Sausage Rolls with Wholegrain Mustard

Who can resist a steaming hot sausage roll straight from the oven? Makes 8 good-sized sausage rolls but of course if you want smaller cocktail size you will make more.

prep time: 5 minscook time: 15 minstotal time: 20 mins

ingredients:

1 x 500g pack of ready-made puff pastry

450g of good quality sausages - skin removed

4 tbsp wholegrain mustard

1 egg yolk - beaten, to glaze

instructions

Preheat oven to 220C/200ºC for fan assisted /425F or Gas Mark 7

Cut the pastry in half so it's an easier size to manage. Roll out one half to make an oblong about 0.5mm thick and cut that in half.

Repeat with the other half of the pastry so you now have 4 oblong pieces of pastry. Spread the centre of each pastry piece with some mustard, leaving a border on each long side.

Divide the sausage meat into four and place one quarter slightly off centre down the length of one of the pastry oblongs, over the mustard and make into a roll.

Brush one border with beaten egg yolk and fold over the pastry to cover the sausagemeat and form a side seal along the edge of the roll.

With a sharp knife tidy the edges, cut the roll into equal sized sausage rolls. They can be however long or short if you want cocktail size rolls. 

Brush the tops with beaten egg. Make 2-3 slashes in the top of each sausage roll.

Now place the sausage rolls on a baking sheet and bake for approx. 15 minutes until the pastry has risen and golden brown, serve either hot or cold.

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