Makes 24-36 sausage rolls
1 package ready-made puff pastry
Plain flour, for dusting
1 egg, beaten
12-14 breakfast sausages, casings removed
Salt and freshly ground black pepper
Preheat the oven to 425 F/220°C.
Roll the pastry on a floured surface into a rectangle approximately 18” x 12“ (20 cm x 30 cm) in size. Cut the large rectangle in three equal pieces - 6” x 12” (15 cm - 30 cm). Brush each piece of pastry with a thin layer of Dijon mustard leaving the top and bottom edges.
Place three sausages, lengthwise, side by side, at one end of each rectangle. Remove the casing from each sausage as you place them on the pastry.
Brush a little beaten egg at the opposite end. Roll the sausage up in the pastry to enclose and repeat with all the sausages. Put the sausage rolls in the fridge for 20 minutes to chill.
Remove the pastry from the fridge and cut the rolls into 1” (2.5 cm) pieces. Score the top of each sausage roll with a sharp knife or pierce with a fork.
Brush each sausage roll with the beaten egg and bake in the oven for 25–30 minutes. Sausage rolls are done when the pastry has turned golden-brown and looks crisp.
Serve warm or at room temperature.
PS: The great thing about these sausage rolls is that you can freeze them uncooked, just wrap them in and pop in the freezer. Simply remove them from the freezer when you need them and cook from frozen at 425°F/220°C for 25 to 30 minutes or until golden, crisp, puffed up and the sausage meat is cooked through.