Mushroom and mustard sausage rolls
Waitrose and Partners

Mushroom and mustard sausage rolls

These sausage rolls are made with a mixture of sausagemeat, mushrooms, onions, thyme and mustard and are encased in golden, flaky, puff pastry.

5 out of 5 stars(1) Rate this recipe
  • Makes16
  • CourseStarter
  • Prepare20 mins
  • Cook25 mins
  • Total time45 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 15g salted butter
  • 150g chestnut mushrooms, finely chopped
  • 2 tbsp English mustard
  • 400g pack Waitrose British pork sausages, skins removed and discarded
  • 1 small red onion, finely diced
  • 2 tbsp chopped thyme leaves
  • plain flour, for dusting
  • 215g Waitrose Cooks’ Ingredients all butter puff pastry sheet, defrosted
  • 1 egg, beaten
  • 2 tsp nigella seeds

Method

  1. Heat the butter in a large frying pan until foaming, then cook the mushrooms over a high heat for 3-5 minutes until browned and all the liquid has evaporated. Stir through the mustard, then cool. Place the mushrooms in a large bowl, along with the sausagemeat, onion and thyme. Mix thoroughly, then season.

  2. On a floured surface, unroll the pastry, cut in half lengthways and roll each half about 2-3cm wider. Halve the sausagemeat and place in a cylindrical shape down the middle of each pastry strip. Brush one long side of each sheet with beaten egg, then fold over the other side, tightly encasing the sausagemeat. Roll so that the seam is sealed underneath. Using a sharp, serrated knife, trim the ends and cut each roll into 8 pieces. Chill on a parchment-lined baking sheet for 15 minutes.

  3. Preheat the oven to 200°C, gas mark 6. Brush each roll with more beaten egg, then sprinkle over the nigella seeds. Bake for 20 minutes until golden. Serve warm or at room temperature.

Nutritional

Typical values per item when made using specific products in recipe

Energy

673kJ/ 162kcals

Fat

11g

Saturated Fat

4.6g

Carbohydrates

8.7g

Sugars

1.7g

Fibre

1.4g

Protein

5g

Salt

0.7g

Shop this recipe

Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Loading finished
New lower price

0 added

0 in trolley

Quantity of Essential Salted Dairy Butter in trolley 0

0 in trolley.

Essential Salted Dairy Butter250g

250g
British

Item price

£2.00

Price per unit

£8/kg

0 added

0 in trolley

Quantity of Essential Salted Dairy Butter in trolley 0

0 in trolley.

0 added

0 in trolley

Quantity of Waitrose 6 British Pork & Caramelised Red Onion Sausages in trolley 0

0 in trolley.

Waitrose 6 British Pork & Caramelised Red Onion Sausages400g

400g

Item price

£3.90

Price per unit

£9.75/kg

0 added

0 in trolley

Quantity of Waitrose 6 British Pork & Caramelised Red Onion Sausages in trolley 0

0 in trolley.
Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating