Mustard glazed sausage & apple roll
Surprise your guests with this special recipe: A traditional sausage roll, with a multi-layered flavour boost and served in a tear and share style. Fast to prepare and great in taste with KNORR Professional Puree and COLMAN'S Mustard.
Ingredients
Advance Preparation:
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Puff pastry
Method:
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Sausage meat 500 g
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Applegrated with peel on 150 g
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Puff pastry 400 g
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Egg 50 g
Preparation
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Advance Preparation:
- Preheat oven to 190ºC.
- Roll out puff pastry to 1/2 cm thick.
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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.
