Party sausage rolls

Part sausage rolls


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Place the pork mince in a bowl with the mustard and season with the nutmeg, sage, salt and pepper. Stir well to combine evenly
Cut the pastry in half lengthways and spoon the sausage meat down the centre of each sheet
Brush egg wash down one side of the pastry sheets, then wrap the pastry tightly around the sausage meat and seal, leaving you with 2 long sausage rolls. Use a fork to crimp the sealed edges, then trim with a knife to get a neat straight edge
Egg wash the two long rolls and sprinkle with the sesame and poppy seeds. Place the rolls on a tray in the fridge for 20 minutes to firm up a little – this will make them easier to cut into party-sized rolls
Use a sharp knife to slice the rolls into 3cm pieces and place on a greaseproof paper-lined baking tray. You can freeze the sausage rolls at this point and cook from frozen if you wish
Bake in the oven at 180°C/gas mark 4 for about 25 minutes. Serve warm or at room temperature
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