Mini Sausage Rolls
Serves 4 | with Horseradish Dijonnaise- Soy
- Wheat
- Egg
- Mustard
- Sulphites
- Mustard
- Soy
- Wheat
- Egg
- Milk
- May contain traces of allergens
- Crustaceans
- Gluten
- Sesame
- Fish
- Tree nuts
- Sulphites
- Peanuts
A finger food favourite, these savoury sausage rolls are encased in a flaky puff pastry and paired with a zippy horseradish Dijonnaise for an impressive and stress-free appetizer.
Ingredients
340 g
Puff Pastry
(Contains: Soy, Wheat)
250 g
Mild Italian Sausage, uncased
(May be present: Mustard, Soy, Wheat, Egg, Milk)
1 unit(s)
Egg
(Contains: Egg)
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
2 tbsp
All-Purpose Flour
(Contains: Wheat May be present: Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
1 tsp
Garlic Salt
(May be present: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 tsp
Dried Rosemary
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Sulphites, Crustaceans, Mustard, Tree nuts, Milk, Wheat, Egg, Gluten, Sesame, Fish)
1 tbsp
Creamy Horseradish Sauce
(Contains: Sulphites, Soy, Egg, Mustard May be present: Sesame, Fish, Wheat, Milk, Soy, Tree nuts, Mustard, Crustaceans, Sulphites, Gluten, Egg)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425ºF.Keep puff pastry in the fridge until ready to use. Keep puff pastry in the fridge until step 2.Place a parchment-lined baking sheet in the fridge to chill. Combine sausage, 1/2 tsp rosemary, garlic salt and 1/4 tsp pepper in a large bowl. Whisk egg and 1 tbsp water together in a small bowl, then season with salt and pepper.
Unroll puff pastry onto a floured work surface. (TIP: If pastry is sticky, coat your hands with some flour!)Peel back the wax paper and discard.Form sausage filling into a log the length of the puff pastry, arranging across the middle of puff pastry.
Fold the bottom edge of pastry over filling, tucking in the sides as well, then roll tightly towards the other edge, pinching the ends to seal. Continue rolling until the pastry seam is on the bottom. Brush top of sausage roll with beaten egg.Cut sausage roll into 12 equal-sized pieces. (TIP: If pastry is too soft to cut, chill sausage roll in the fridge for 5 min, until pastry is slightly firmer!)Transfer sausage roll bites to the parchment-lined baking sheet. Arrange bites flat on their sides, spaced 2 inches apart.
Bake in the middle of the oven until pastry tops are golden-brown and filling is cooked through, 18-22 min.** (TIP: When sausage rolls are out of the oven, transfer sausage rolls to a paper-towel lined plate so that the bottoms don’t get soggy!)Meanwhile, combine mayo, mustard, 2 tsp creamy horseradish sauce and 1/4 tsp sugar in another small bowl. Season with salt and pepper, then stir to combine.Transfer sausage rolls to a serving platter. Serve horseradish Dijonnaise alongside for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers found these sausage rolls delicious, with many praising the scrumptious sauce.
- Ease of prep: While some found preparation time-consuming, most agreed the effort was worthwhile for the tasty result.
- Suggestions: Consider rolling the meat filling more thinly throughout the pastry for better distribution.
- Leftovers: These appetizers were a hit, with one reviewer noting they disappeared quickly when left unattended.
