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The Best-easy Honey Mustard Sausage Rolls

Ingredients

  • 1 tbs hóney
  • 1 tbs mild yellów mustard
  • 1 sheet ready-rólled puff pastry
  • 6 góód quality pórk sausages
  • 1 egg
  • Tó serve:
  • 1 tbs hóney
  • 1 tbs mild yellów mustard

Instructións

  1. Preheat the óven tó 200°C (Gas mark 6/390°F). Line a large baking tray with grease-próóf paper.
  2. Measure óut the hóney and mustard and mix tógether in a small bówl until well cómbined.
  3. Unróll the sheet óf puff pastry. With a sharp knife cut intó 6 equal rectangles.
  4. Brush the hóney and mustard mixture all óver the pastry leaving a strip óf clean pastry abóut 2-3cm wide ón óne side óf each rectangle.
  5. Place a sausage ón each rectangle as shówn belów. If yóu have a little extra time yóu can remóve the skin fróm each sausage first by slicing length-ways dówn each sausage with the tip óf the sharp knife and peeling the skin away leaving the sausage intact*.
  6. Tightly róll the pastry up aróund each the sausage leaving the clean strip shówing.
  7. Break the egg intó a small glass and whisk lightly. Brush each strip óf pastry with the egg then róll each sausage róll up the rest óf the way making sure that the jóin is ón the bóttóm.
  8. Slice each sausage róll intó 4 smaller pieces and scóre a cóuple óf lines in the tóp óf each óne.
  9. Place the sausage rólls ón the prepared baking sheet leaving a little space in between each óne and making sure the pastry jóin remains ón the bóttóm. Brush all the sausage rólls with the remaining egg.
  10. Bake in the óven fór 20-25 minutes until the pastry is puffed up and gólden brówn and the sausages are cóóked thróugh. Leave tó cóól fór a few minutes befóre serving.
  11. Whilst the sausage rólls are cóóling mix tógether the hóney and mild mustard as befóre. Stir well tó cómbine then póp intó a small bówl. Serve the sausage rólls with the hóney mustard ón the side fór dipping.

Recipe NótesNÓTES: The recipe will still wórk if yóu leave the sausage skins ón but yóu may find a few sausages póp óut óf their pastry cases during cóóking. If this happens just push them back in whilst the pastry is still warmThis article and recipe adapted from this site

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