Can I use this recipe to make larger sausage rolls?

Yes! When you come to cut them, just cut each length in half to make 4 larger sized sausage rolls.

Can I make these sausage rolls ahead?

These can be made up to 6 hours in advance of a party and kept in the fridge. Egg wash them before you put them in the oven for best results.

Can I freeze these sausage rolls?

Yes, of course! Just make sure the sausage meat has not been frozen before. Freeze them on a parchment lined tray, and once they're frozen solid transfer them to a ziplock back - they should keep for up to 3 months. They will cook from frozen, and if you're only cooking a couple at a time therefore you don't want to crack enough egg to make more egg wash, top them with milk instead; just leave off the salt sprinkle as it won't stick to the milk. Then, cook them from frozen for an extra 5-10 minutes until golden, puffy and cooked through.

What should I do with the leftover egg wash?

Keep it covered in the fridge for up to 3 days to use on another project or to simply add into a pan of scramble eggs.

Honey Mustard Sausage Rolls

Description

These easy Honey Mustard Sausage Rolls are great for picnics and parties! Easy to make ahead, they also freeze really well making them perfect for last minute guests.

Ingredients

Scale

1 tbsp thick honey (see note)
1 tbsp wholegrain mustard
350g (12 oz) pack sausage meat
generous shake of Worcestershire sauce
freshly ground black pepper
small handful fresh thyme leaves
1 x 320g (approx. 11 oz) puff pastry sheet
1 x egg
flaky sea salt

Instructions

Pre-heat the oven to 200 degrees (400F) and line a large baking sheet with parchment. Set aside.
In the bottom of a large bowl, beat together the honey and mustard until smooth. Add the sausage meat, a generous shake of Worcestershire sauce, a generous amount of pepper (the sausage meat should already be properly salted and you’re adding more to the top of the roll anyway!) and the thyme leaves. Using your hands, bring everything together into a cohesive mixture.
Roll the pastry out onto a clean surface, dusted with a little flour if it seems a little sticky. If your pastry splits a little as you roll it out (I’m looking at you Jus-Rol, I’d stop buying you because of this if your pastry did not taste the best!) just squidge together the gaps with your fingertips and smooth them out with a rolling pin.
Using a very sharp knife and a ruler to guide you, divide the pastry in two, lengthwise.
Divide the sausage meat into two, and shape each piece into a long sausage the length of each pastry sheet. Place each sausage 1/3 of the way from the bottom edge of each sheet.
Beat the egg and using a pastry brush, brush egg wash along the thinner edge of the exposed pastry. Fold the larger edge over and seal by pressing down assertively. Trim any excess to leave a tiny edge sealing the giant sausage rolls, and crimp shut with the prongs of a fork.
Divide each large roll into 10 smaller sausage rolls, wiping any sausage meat off the blade between cuts. If you have a little sausage meat falling out the sides of the rolls (this will depend on which brand of sausage meat you’re using) simply press it back into the sides.
Transfer the sausage rolls to the prepared baking sheet and brush with the egg wash. Sprinkle each sausage roll with a little sea salt, before baking in the hot oven for 20 minutes until the pastry is puffy and golden.

Notes

If you use runny honey in this recipe some of the sugar will spill out of the sides of the rolls, burning the bottoms of the sausage rolls a little. This is not the end of the world if it is all you’ve got, but you’d be safer in this instance making 4 large sausage rolls, rather than a batch of party-sized small ones!