Mini Sausage Rolls
with Horseradish Dijonnaise
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Puff Pastry
(Contains: Soy, Wheat)
250 g
Mild Italian Sausage, uncased
1 unit(s)
Egg
(Contains: Egg)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 tbsp
All-Purpose Flour
(Contains: Wheat May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Egg, Tree nuts, Peanuts)
4 g
Garlic Salt
(May contain traces of: Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Tree nuts, Peanuts)
1 tsp
Dried Rosemary
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Sesame, Soy, Sulphites, Wheat, Egg)
1 tbsp
Creamy Horseradish Sauce
(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Sesame, Soy, Sulphites, Wheat, Egg)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.
