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Sausage rolls with mustard and poppy seeds


Makes: 18
timePrep time: 15 mins
timeTotal time:
Sausage rolls with mustard and poppy seeds
Photographed by Tara Fisher

Sausage rolls with mustard and poppy seeds


Makes: 18
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
188Kcal
Fat
13gr
Saturates
4gr
Carbs
14gr
Sugars
2gr
Protein
5gr
Salt
0.7gr

Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 1 x 400g pack good-quality herby sausages
  • plain flour, for dusting
  • 1 x 500g pack ready made shortcrust pastry
  • 1 egg, beaten
  • 2-3 tbsp mustard or onion marmalade
  • poppy seeds, for sprinkling

Step by step

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  1. Preheat the oven to 200°C, fan 180°C, gas 6. Split the sausages using a sharp knife, then squeeze the sausagemeat into a bowl. Divide into 18 and roll into baby chipolata shapes (long and thin rather than dumpy!).
  2. On a well-floured surface, roll out the pastry thinly and trim to a square of about 33 x 33cm. Cut the pastry into 3 equal strips, cut each strip into three squares, then cut each square in half diagonally to give you 18 triangles.
  3. Brush the edges of a triangle with egg and put a small dollop of mustard or onion marmalade and sausagemeat in the centre. Fold two points of the triangle across the filling, brush all over with egg and sprinkle with poppy seeds. Repeat with the remaining triangles. Bake on a baking tray lined with nonstick baking paper for 20-25 minutes.
  4. To freeze the sausage rolls, layer them between sheets of nonstick baking paper in a freezerproof box, or open freeze on a baking tray until solid, then transfer to a large plastic food bag.
  5. To reheat them, cook from frozen in a preheated oven at 200°C, fan 180°C, gas 6 for about 8 minutes, or until piping hot.

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