Balson

Sausage Rolls

Buttery puff pastry wrapped around seasoned Balson bangers, baked until crisp and golden, then served warm with whole grain mustard.

Serves: 4 to 6

Prep: 20 Minutes

Cook Time: 25 Minutes

Ingredients

1 Pack Balson’s Garlic & Herb Bangers or
Original British-Style Bangers

Sausage Rolls

1 sheet all-butter puff pastry, thawed
2 tablespoons Dijon mustard
1 large egg
1 tablespoon water
1 teaspoon poppy seeds or sesame seeds (optional)
Fresh parsley, chopped

For Serving

Whole grain mustard

Shop Bangers Explore More Recipes

TO PREPARE

Heat the oven to 425°F. Line a large baking sheet with parchment paper.
Unfold the puff pastry and cut it lengthwise into 3 equal rectangles. Remove the bangers from their casings and divide the sausage meat into 3 equal portions.
Shape each portion of sausage meat into a long, even log. Lightly brush the center of each pastry rectangle with Dijon mustard, then place a sausage log on top.
Roll the pastry tightly around the sausage filling. Place each roll seam side down. Whisk the egg with the water, then brush the pastry with the egg wash.
Cut each log into 4 equal pieces. Make a small slit in the top of each roll and sprinkle with poppy seeds or sesame seeds, if using.
Arrange the rolls on the prepared baking sheet, leaving space between them. Bake until the pastry is puffed and deeply golden and the sausage filling is cooked through, about 20 to 25 minutes.
Let the sausage rolls rest for 5 minutes. Finish with chopped parsley and serve warm with whole grain mustard.