Part of the RSPCA Higher Welfare Picnic Recipe Series. A special mustard sausage rolls recipe courtesy of Richard Johnson, TV presenter and food writer.
Preparation Time: 40 minutes
Cooking Time: 20 minutes
- 1 red onion, finely chopped
- 1 tbsp oil
- 6 Freedom Food labelled sausages
- salt and freshly ground black pepper
- 1-2 tsp whole grain mustard
- 320g ready-rolled puff pastry
- plain flour, for dusting
- 1 free-range egg, beaten
- thyme leaves
How to make:
Preheat the oven to 200C/fan oven 180C, Gas 6.
Heat the oil in a frying pan and cook the onion for about 5 minutes or until soft but not coloured. Tip into a large bowl and leave to cool for 10 minutes. Split the sausages’ skin and ease the sausage meat out and into the bowl with the cooled onion. Add the thyme leaves and seasoning and mix well.
Roll the pastry out on a floured surface to a 35 x 25cm rectangle, with the long side facing you. Cut the pastry in half horizontally. Then cut each piece in half again lengthways.
Brush the pastry with the mustard. Make the sausage meat into a sausage shape and place along the middle of each pastry rectangle. Brush the long edge of the pastry with the beaten egg and roll the sausage up in the pastry to enclose, pressing the seam along the side to seal. Repeat until all the pastry and sausage meat has been used. Put the sausage rolls in the fridge for 20 minutes. Cut into bite size pieces about 4-5 cm. Brush with a little beaten egg and score with a sharp knife. Sprinkle with a little black pepper.
Bake in the oven for 15-20 minutes, or until the pastry has turned golden-brown. Remove from the oven and leave to cool slightly before serving.
Tip: Replace the fried onion with fried leeks or if you are a great mustard fan use English mustard for additional heat.