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English Sausage Rolls

English Sausage Rolls

(6 servings)    Printable Version
  • 1 16-ounce package ground sage pork sausage
  • 1 17-ounce package frozen puff pastry sheets - thawed
  • 1/4 cup Dijon mustard
  • 1 large egg - beaten
Makes 12 rolls.

Preheat the oven to 400 degrees F.

Unfold the puff pastry sheets, and cut along the fold lines of each sheet to form 6 equal squares for a total of 12 squares. Brush each square with mustard.

Divide sausage into 12 pieces, and roll into small logs. Place one log on each square. Roll dough around the sausage, and seal with a brush of beaten egg.

Place rolls onto an ungreased baking sheet, and brush the tops with the rest of the egg.

Bake for 20 minutes or until the rolls are puffed and golden.


Try these instead of regular old sausage links next time you make an egg dish. It's sausage wrapped in puffed pastry that's baked to a golden brown.

Mr Breakfast would like to thank CurtAndMary for this recipe.

Comments About This Recipe
What do you think of English Sausage Rolls?
Overall Average Rating = 4 (out of 5)
Based on 3 votes.


From romano

Recipe Rating (out of 5):

I, too, am British and this was a favourite in my family. The recipe is quite good and reminded me of childhood. I don't believe that we used the mustard either, but it's a good addition - adds a nice distinct flavour.

Comment submitted: 1/27/2012 (#13473)



From jellybean

Recipe Rating (out of 5):

I am British and My Mum has made sausage rolls every Christmas since I was a little girl. This recipe is very good. No mustard though. Eat hot or cold. Delicious. Brings back many memories.

Comment submitted: 11/18/2009 (#9057)



From Roller

Recipe Rating (out of 5):

Sausage Rolls are so good they can be eaten any time. Never with tomatoo sauce usually with HP sauce and yes, take away the mustard.

Comment submitted: 12/11/2007 (#4158)



From KIWI BEEF

OF COURSE WE EAT SAUSAGE ROLLS FOR BREAKFAST....RIGHT ALONG WITH A MINCE 'N' CHEESE PIE. BUT PUTTING MUSTARD DOWN BEFORE THE SAUSAGE....WRONG IN SO MANY WAYS....TAKE AWAY THE MUSTARD AND THIS IS PRETTY CLOSE

Comment submitted: 7/9/2007 (#3182)



From NZ

Yuck, I'm from new Zealand, where most of our food derives from Britain. Sausage Rolls are eaten as a snack or at parties as part of supper with heaps of tomato sauce , not breakfast. Yuck yuck yuck!

Comment submitted: 5/14/2007 (#2403)





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