Sausage Rolls for Colman’s Mustard 200th Anniversary
Sew White
Sew White
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Ingredients

  • 100 th Anniversary but
  • 200 th is crazy
  • 1 packet of ready rolled puff pastry 320g at room temperature- 5-6 sausages (I love Cumberland for sausage rolls) with the skins removed- 5 shallots or 1 onion cut up into small pieces- 3 tablespoons of Colman’s mustard- Salt and pepper- 1 egg - Preheat the oven to 180 degrees/160 fan - Unroll the pastry and place the mustard in a strip down the middle, making the middle third yellow.- Squish the sausage meat into a long sausage and place in the middle of the pastry on top of the mustard.- Add the cut up shallots and onions.- Season with salt, pepper and some dried oregano/thyme too if you would like.- Fold one side of the pastry over the sausage meat on to the middle third and do the same with the other third.- Cut up the roll in to good inch slices. I normally get about 12-14 out of a roll.- Put the slices on to a non stick baking tray or one with greaseproof paper. Don’t put them too close together as they will spread.- Brush with the egg and bake in the oven for 30 minutes until golden brown.- Serve when hot from the oven or let them go cold to take them for a picnic.

Instructions

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