Gourmet Sausage Rolls with Grainy Mustard and Honey Glaze
My Gourmet Sausage Rolls with Grainy Mustard and Honey Glaze takes traditional sausage rolls to the next level, combining the smoky sausages with a spicy and sweet grainy mustard and honey glaze.
Ingredients
- 4 smoked sausages pre-cooked (your favourite variety)
- 1 sheet all-butter puff pastry
- 3 tablespoons grainy mustard
- 2 tablespoons local honey
- 1 large egg beaten
- 1 tablespoon water
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Roll out each sheet of puff pastry into a large 30-centimetre by 30-centimetre square. Cut each sheet of puff pastry in half to form four smaller 30-centimetre by 15-centimetre rectangles.
- Combine the mustard and honey in a small bowl and mix to combine. Use a pastry brush to brush the puff pastry with half of the mustard and honey mixture.
- Wrap the puff pastry tightly around each sausage, overlapping the puff pastry slightly. Press to seal and place seam-side down on the baking sheet. Continue this process for the rest of the sausages.
- Beat an egg in a small bowl with the water to create an egg wash. Brush the top and sides of the large sausage rolls with the egg wash.
- Place the tray sausage rolls in the freezer to chill for 10 to 15 minutes. This will help set the egg wash and will firm up the puff pastry again.
- Remove the sausage rolls from the freezer and use a serrated knife to slice the sausage rolls into 2-centimetre thick slices. Slice on an angle for a more decorative appearance. Arrange on the parchment-lined baking tray spacing the sliced sausage rolls at least 3-centimetres apart from each other.
- Brush the remaining mustard and honey glaze over the top (cut side) of each sausage roll.
- Bake for 15 to 20 minutes, or until the pastry is puffed and golden. Let cool slightly before serving and enjoy!
Video
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