B-well Homemade Sausage Rolls
(30 Apr 2021)

Bwell Homemade Sausage RollB-well Homemade Sausage Rolls
Recipe by Josh Wiid
1 tbsp B-well Canola Oil
1 onion
1 tbsp sage, chopped
1 tsp thyme, chopped
1 tsp lemon zest
1 tbsp breadcrumbs
1 tbsp B-well Original Tangy Mayo
800g pork sausages, removed from casing
2 rolls puff pastry, thawed
2 tbsp Dijon mustard
1 egg, beaten
Salt and pepper
                              Serve with your favourite dipping sauce, or simply as is!
Preheat your oven to 220 degrees Celsius.
Preheat the B-well Canola Oil in a pan, and saute the onion and garlic for roughly 5 minutes. Add the sage and thyme, cook for a further minute, then remove from the heat. Add the lemon zest and breadcrumbs, mix well. Allow to cool slightly, then add to a mixing bowl with your B-well Original Tangy Mayo, and pork sausage mince.
Add a big pinch of salt and pepper, and mix well ( you can use your hands for this process versus a spoon if you prefer ) .
Divide the mixture into 8 equal portions, and set aside.
Lay your puff pastry flat on a surface, and cut into 4 equal pieces. Brush one flat side completely with Dijon mustard, then add your mince and gently create a sausage the width of your pastry. Carefully roll it up to form a sausage roll shape. Crimp the pastry together once the last piece joins the roll, and egg wash.
Place in oven at 220 for 5 minutes, then drop the heat to 180 and continue to cook for roughly 20 minutes, until golden brown and cooked through. If your pastry goes brown before your filling is cooked, simply cover the dish with foil and continue to bake.
Allow to cool for 2 minutes before serving, and enjoy!
We’ve opted for pork sausages, but you could easily use beef mince, or even chicken mince too!
Make sure your pastry is thawed, but still cold when making these sausage rolls – the cold pastry will react to the hot oven, and create a perfect and golden puff once baked!
These are great to make ahead and freeze raw, for quick and convenient lunches or suppers. Simply assemble on a baking tray, freeze on the tray completely, then transfer into freezer bags, ready for baking!


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