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Sausage Rolls with Wholegrain Mustard

I made some sausage rolls yesterday but fancied adding wholegrain mustard; they turned out rather nice I must say.

>Sausage Rolls with Wholegrain Mustard on a tray

Sausage Rolls with Wholegrain Mustard

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.

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/200ÂșC 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 a 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. 20 minutes until the pastry has risen and golden brown, serve either hot or cold.

sausage,rolls,wholegrain,mustard,recipe
snacks,party
English
Yield: 8
Author: Jan Bennett
Sausage Rolls with Wholegrain Mustard

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: 10 MinCook time: 20 MinTotal time: 30 Min

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/200ÂșC for fan assisted /425F or Gas Mark 7
  1. 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.
  2. Repeat with the other half of the pastry so you now have 4 oblong pieces of pastry. 
  3. Spread the centre of each pastry piece with some mustard, leaving a border on each long side.
  4. 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.
  5. 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.
  6. 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.
  7. Brush the tops with a beaten egg. Make 2-3 slashes on the top of each sausage roll.
  8. Now place the sausage rolls on a baking sheet and bake for approx. 20 minutes until the pastry has risen and golden brown, serve either hot or cold.
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10 comments

  1. Oh yeah, Jan, these turned out rather nice! Terrific I would say! They are so pretty and I'm a huge sausage fan. My son would love this! Thanks for posting it! YUM!

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  2. Great looking sausage rolls Jan! I love to make my own as well. I usually use Cumberland sausage as it's my fav.

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  3. Never had mustard in sausage rolls. Will try this. Mr G makes his with sweet chilli sauce or curry powder. BTW, Please collect your award from my blog.

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  4. Yummy I love wholegrain mustard. I always put some in my scrambled eggs!

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  5. I'll get them with my coffee tomorrow morning.;)

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  6. Fancy mad pigs in a blanket eh? I like a bowl of good mustard for dippy-dippy.

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  7. Jan, I am loving this! We love sausage rolls! Yours look scrum-dilly-icious! Much love, Raquel Loving the chocolate mousse, too!

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  8. You know - puff pastry is soooo underrated - this recipe would totally bring it back...I'm loving this!

    -DTW
    www.everydaycookin.blogspot.com

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  9. The sausage rolls look very professional Jan. Love the use of the wholegrain mustard.

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  10. D'oh - I have never thought to make sausage rolls like this!! I'm thinking some pork & chilli sausages... Mmm!

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Cheers
Jan