Mustard Sausage Rolls Recipe
Mustard in the sausages… check! Mustard in the pastry… double check! Mustard also in the egg wash… Sure, why not! This sausage roll recipe is super easy to make and although loaded with mustard, isn’t overpowering, making it a great twist to the usual. The pastry you can buy if it’s easier, but trust me that the recipe for the pastry in this one is super simple, doesn’t take very long, and people eating it will notice the difference!
Prep Time: 2 hours
Cook Time: 30 mins
Difficulty: Easy
Serves: 4
Ingredients
For the Pastry
Unsalted Butter - 150g (Frozen)
Flour - 150g
Mustard - 2 tbsp
For the Sausage Roll
Sausage meat - 350g (can be taken from sausages)
Smooth mustard - 3 tbsp
For the Egg Wash
Egg Yolk - 1
Smooth mustard - 1 tbsp
Optional: Mustard seeds / nigella seeds to top
Method
Sausage Rolls Step One - Grated BUtter
Start by freezing the butter. Measure 150g, wrap it in foil and place in the freezer for about 1 hr.
Place the flour in a bowl. Using the coarse section of the grater, grate the butter into the flour. If it’s clumping, dip the butter into the flour.
Sausage Rolls Step Two - Look, no hands…
Using a spatula, wooden spoon, etc - something that’s not your hands - stir the butter into the flour a bit to distribute it evenly.
In a glass mix the 2 tablespoons of mustard with 2 tablespoons of cold water.
Still using the spatula, stir about half of this liquid into the flour mix. Then do the same adding the other half of the liquid.
Sausage Rolls Step THree - Mustard Pastry
Once the water-mustard is mixed in, using you hands - as briefly as possible - bring the dough into one mass.
If it’s too dry to do this add half a tablespoon of water.
Place in a good bag / cling film and put in the fridge for minimum 30 minutes to rest.
Sausage ROlls Step Four - They see me Rolling…
Place the chilled pastry onto a lightly floured surface and roll out so that it’s over 15cm (6 inches) tall and around 30cm to 45cm wide.
The reason for the range in width is that the key is the thickness; the pastry should be about 5mm thick (about the width of one and a half pound coins). So roll 15cm tall, and then as wide as you can without the thickness dropping below 5mm.
Using a knife, trim the pastry into a rectangle.
Sausage Roll Step Five - Sausage Meat
Mix the 3 tablespoons of mustard into the sausage meat. Also mix the 1 tablespoon of mustard into the egg yolk, in a separate bowl.
Roll the sausage meat into a cylinder the width of the pastry and place in the middle of the pastry.
Brush the top inside of the pastry (one side of the sausage meat) with the egg wash.
Roll the bottom of the pastry over the sausage meat, then keep rolling the pastry and sausage meat upwards to fully encapsulate the sausage in pastry.
Sausage Rolls Step Six - Oven Ready
Preheat the oven to 200°C (392°F) for a fan oven.
Egg wash the outside of the sausage roll and top with seeds, if using them.
Using a sharp knife, cut the sausage roll into 4 (you can also trim the two far edges if you want them to be neater).
Place on grease proof paper on a baking tray and bake for around 30 minutes until golden and crispy.
Sausage Rolls Step Seven - Mustard Sausage Rolls
Take them out of the oven and either serve straight away or allow to cool.
And that’s it, hope you enjoy!