Easy Pork and Mustard Sausage Rolls

November is well and truly upon us, the shops and supermarkets are filling up with Christmas goods, streams of red and green blind us, Christmas cakes are already in preparation mode and supermarkets are taking orders for turkeys... already!

Christmas Eve in our house is our time to gorge on anything and everything considered a party premium and sausage rolls are a true favourite of mine. Crispy warm puff pastry, light as a feather, delectable and buttery, engulfing the warm rich sausage inside.

My favourite Sausage Rolls are pork and mustard. I think this combination is an important one, whenever I plonk a sausage casserole or sausage and mash on the table for tea, I always smother my sausages in mustard, perfect. So, I tried the combination in a sausage roll, and I must say, its absolutely delicious.

Pork & Mustard Sausage Rolls

Olive Oil

1 Red Onion (well chopped)

Dried Sage

6 Good Quality Sausages

Mustard (English or Wholegrain)

1 Egg

250g Ready Made Puff Pastry

• Start by preheating the oven to 180oc and preparing 2 baking trays with greaseproof paper.
• Heat 1 tsp. of olive oil in a saucepan and add the red onion which should be finely chopped.
• Add 1 tsp. of the dried sage. You can use fresh sage, but seeing's as you don't need much I simply advise dried as its something you quite often find in your kitchen cupboards!
• Once the onions are brown, leave to one side and prep the sausages. Make a slit in the skins and squeeze the meat out into a bowl, once you've repeated with all 6 sausages, give the mixture a good stir and then add the browned onions and stir again.
• On a floured work surface, roll the pastry out into a large rectangle and cut it length ways into two long, even rectangles.
• Spread the desired amount of mustard on the pastry then take the sausage mixture and using your hands roll the mixture into sausage shapes and lay along the centre of each rectangle.
• In a separate bowl whisk the egg and brush the pastry with the egg, then fold over one side wrapping the filling inside.
• Press the edges down with your fingers or the edge of a spoon to seal the join.
• Cut the long rolls into the sizes you want and space them out on the baking tray. Brush with the rest of the egg wash and then proceed to make several slits in the top of the rolls.
• Bake for 25 minutes or until puffed and golden.