I don’t normally like mustard, but mixed with the honey and wrapped around a sausage makes these beauties just about perfect.
Makes 12
Adapted from Joanne Wheatley’s: A Passion For Baking
Ingredients:
> 1 block of puff pastry (yes I cheated and got shop bought, I simply didn’t have the time to make my own, I used Sainsbury’s – a block was about 220g I think)
> Flour to dust work surface
> 400g pack very good quality sausages (this was 6 sausages for me)
> 2tbsp clear runny honey
> 2tbsp wholegrain mustard
> Milk to glaze
> Sesame seeds to garnish
Method:
> Preheat the oven to 180 degrees C and line a baking tray.
> Place the honey and mustard in a small pot or ramekin and give it a quick mix together.
> Skin your sausages. I slice along the sausage and then peel the skin away. Place the sausage meat into a medium sized bowl.
> Using a wooden spoon, give the sausage meat a quick mix so that you don’t have separate sausages and it’s all in one clump.
>Â Flour the worktop and roll your pastry out into a large rectangle.
> Cut the pastry longways into two long thin rectangles and then brush the honey and mustard mix along the pastry.
> Split the sausage meat in half and then again into 6 equal sized balls. Roll them out a bit and then place along the pastry.
> Roll the pastry over the sausage meat and keep rolling until you have covered the meat (the mustard mix will stick the pastry together) then slice the extra pastry off. Repeat the above with the other half of pastry, making another 6 rolls. You should have no meat left and 12 sausage rolls. Place onto the baking tray. Slice 2 diagonal lines in the top of the sausage rolls.
> Glaze the rolls with milk and then sprinkle sesame seeds on top.
> Place in the oven for 25-30 minutes, until golden brown and the sausage is cooked. Juices will run clear.
> Leave to cool and then store in an airtight container in the fridge for up to 5 days.
Enjoy 🙂
Annie is a self-taught baker, recipe developer and food photographer, who has an obsession with dessert and beauty! 
