Honey and mustard sausage rolls

(12 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Honey and mustard sausage rolls
Honey and mustard sausage rolls
  • Makes: 16-24

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Honey and mustard is a great way to spice up sausage rolls. Great for picnics, lunchboxes and for parties - serve with drinks.


  • 375g pack puff pastry
  • Plain flour, for dusting
  • 3dsp spiced honey mustard, or mix 1tbsp of mustard with 1tbsp of honey
  • 450g good quality pork sausagemeat (or skinned sausages)
  • 1tbsp fresh chopped parsley
  • 1 small onion, peeled and very finely chopped
  • Salt and pepper to season
  • 1 egg, beaten


  1. Preheat oven to 200C (400F, gas mark 6).
  2. Lightly grease 2 large baking trays.
  3. Roll the pastry (even if you have bought a ready rolled sheet of pastry you will need to roll it thinner) until it is approx 30cm x 28cm and then cut in half length-ways.
  4. Spread 1 1/2 dessertspoon of the honey mustard mixture onto each oblong of pastry.
  5. In a bowl mix together the sausagemeat, parsley and onion and season.
  6. Divide the mixture into two and shape each into a long sausage shape on top of the pastry.
  7. Brush one edge with beaten egg and then roll up, with the seam underneath, and seal.
  8. Cut each roll into 2.5cm lengths, make a small slit in the top of each roll, brush with beaten egg and pop onto the baking trays.
  9. Bake for 20-25 mins, transfer to a cooling rack and leave to cool.

Your rating

Average rating

  • 4
(12 ratings)

Your comments

comments powered by Disqus

FREE Newsletter