The addition of this sweet, spicy mustard to your handmade sausage rolls is a revelation! Once you’ve tried this your picnics will never be the same again.
Preheat oven to 200°C/ gas mark 6. Lightly grease 2 large baking trays.
Roll the pastry (even if you have bought a ready rolled sheet of pastry you will need to roll it thinner) until it is approx. 30cm x 30cm and then cut in half lengthways.
Spread 1½ dessertspoons of the Tracklements Spiced Honey Mustard onto each oblong of pastry.
In a bowl mix together the sausage meat (if using sausages snip skins and peel), parsley, onion and season.
Divide the mixture into two and shape each into a long sausage shape on top of the pastry. Brush one edge with beaten egg and then roll up with the seam underneath and seal. Cut each roll into 2.5cm lengths, make a small slit in the top of each roll, brush with beaten egg and pop onto the baking trays.
Bake for 20-25 mins and leave on a cooling rack to cool.
375g pack puff pastry
plain flour, for dusting
3 dsp Tracklements Spiced Honey Mustard
450g good quality pork sausagemeat (or sausages)
1 tbsp fresh chopped parsley
1 small onion, peeled and very finely chopped
salt and pepper to season
1 egg, beaten