Brits In America - Onion and Mustard Sausage Rolls

Recipes Onion and Mustard Sausage Rolls Ingredients 1 pack of frozen puff pastry (contains 2 sheets). Don’t forget to take it out of the freezer at least an hour before you want to use it though! 2 medium onions, chopped relatively fine 6 english bangers + 1 small tube of reduced fat sausage meat OR, 3 large tubes of sausage meat (e.g. farmer johns) 2-ish tbs of mixed Italian herbs ˝ teaspoon salt Pepper 4-ish tbs Dijon mustard 2-ish tbs grain mustard 1 egg for sealing edges and brushing on top before baking Directions 1. Heat oven to 350 2. Cook onions in a frying pan with 1-3 tbs olive oil. Use medium heat as you want to caramelize them slowly. Takes 20-30 mins. Ish. Once done, let cool 3. Put sausage meat in a bowl with onions, herbs, salt, pepper and both types of mustard 4. Wash hands and smush mixture together, using hands, until well mixed 5. Divide sausage meat into 4 equal portions 6. Using flour to avoid sticking, roll out 1 sheet of pastry. Not too thin. The aim is to make the sheet large enough so that when it’s cut in half you can make 2 sausage logs. 7. Cut pastry down the middle so 2 equal pieces 8. Put Ľ of sausage mix down the middle of each of the 2 bits of pastry. Shape into neat log 9. Mix the egg well in a small bowl 10. Brush egg on both edges of the pastry so it helps seal 11. Roll one edge of the pastry over the sausage and make sure it overlaps with the other edge of pastry. Stick down well so sealed all the way along 12. Repeat with the 2nd part of the pastry so you have a 2nd log 13. Repeat with the other big sheet of pastry so you have a 3rd and 4th log 14. Either wrap each log separately in parchment paper then foil and put in freezer OR, cut each log into approx 8 pieces, put onto a baking sheet, brush with egg 15. Bake for 25-30 mins or until golden brown 16. When you remove from the oven, if there are any crusty burnt bits of mustard, remove them while it’s hot or it’s hard to do 17. Let cool for as long as you can stand and then scoff! 18. From frozen. Remove from freezer and let defrost for at least 1 hour. Then cut up/cook as normal 19. Or, take out of freezer the day before you want to cook them and defrost slowly in the fridge With thanks to Sandy Bennett	If you have a traditional British recipe using American measurements or ingredients that you'd like to share with other Expats please contact us using Our Feedback Form Here.
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Recipes

Onion and Mustard Sausage Rolls

Ingredients
1 pack of frozen puff pastry (contains 2 sheets). Don’t forget to take it out of the freezer at least an hour before you want to use it though!
2 medium onions, chopped relatively fine
6 english bangers + 1 small tube of reduced fat sausage meat OR, 3 large tubes of sausage meat (e.g. farmer johns)
2-ish tbs of mixed Italian herbs
˝ teaspoon salt
Pepper
4-ish tbs Dijon mustard
2-ish tbs grain mustard
1 egg for sealing edges and brushing on top before baking

Directions
1. Heat oven to 350
2. Cook onions in a frying pan with 1-3 tbs olive oil. Use medium heat as you want to caramelize them slowly. Takes 20-30 mins. Ish. Once done, let cool
3. Put sausage meat in a bowl with onions, herbs, salt, pepper and both types of mustard
4. Wash hands and smush mixture together, using hands, until well mixed
5. Divide sausage meat into 4 equal portions
6. Using flour to avoid sticking, roll out 1 sheet of pastry. Not too thin. The aim is to make the sheet large enough so that when it’s cut in half you can make 2 sausage logs.
7. Cut pastry down the middle so 2 equal pieces
8. Put Ľ of sausage mix down the middle of each of the 2 bits of pastry. Shape into neat log
9. Mix the egg well in a small bowl
10. Brush egg on both edges of the pastry so it helps seal
11. Roll one edge of the pastry over the sausage and make sure it overlaps with the other edge of pastry. Stick down well so sealed all the way along
12. Repeat with the 2nd part of the pastry so you have a 2nd log
13. Repeat with the other big sheet of pastry so you have a 3rd and 4th log
14. Either wrap each log separately in parchment paper then foil and put in freezer OR, cut each log into approx 8 pieces, put onto a baking sheet, brush with egg
15. Bake for 25-30 mins or until golden brown
16. When you remove from the oven, if there are any crusty burnt bits of mustard, remove them while it’s hot or it’s hard to do
17. Let cool for as long as you can stand and then scoff!

18. From frozen. Remove from freezer and let defrost for at least 1 hour. Then cut up/cook as normal
19. Or, take out of freezer the day before you want to cook them and defrost slowly in the fridge

With thanks to Sandy Bennett

If you have a traditional British recipe using American measurements or ingredients that you'd like to share with other Expats please contact us using Our Feedback Form Here.