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Advance Preparation:

  • Puff pastry

Method:

  1. Advance Preparation:

    • Preheat oven to 190ºC.
    • Roll out puff pastry to 1/2 cm thick.

  2. Method:

    • Place the sausage meat, grated apple, COLMAN'S Wholegrain Mustard, KNORR Professional Mixed Herb Puree into a mixing bowl.
    • Mix well, roll into a sausage shape and wrap in cling film, then place in the fridge.
    • Place the puff pastry on the floured side and cut into 2 rectangles.
    • Along the long edge, spread a thin even line of the KNORR Professional Chilli Puree. Repeat on the other pastry then place sausage meat on top, close to one of the edges.
    • Starting from the sausage meat side, roll the pastry to form a complete tube. Join the ends together to create a circle on a baking paper lined tin. Chill and allow the sausage roll to firm.
    • Take out and make cuts at 45 degrees 3/4 of the way through the roll, do this every 3cm.
    • Beat the egg with the COLMAN'S English Mustard.
    • Place the sausage rolls or rings on to a suitable tray, brush with egg wash and then bake for 20-25 min. or until golden and thoroughly cooked.


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