Nadiya Hussain's Wellington sausage rolls recipe
Sausages are my guilty pleasure. I hate admitting it, but I love sausages – there, I said it!
Anyway, these are my beef Wellington sausage rolls, wrapped in flaky puff pastry. The mushrooms mixed with the sausage make for a darker, meatier flavour. The layer of English mustard gives the sausage rolls a subtle heat once cooked. They freeze really well, so they can be popped in the oven as and when you need them.
Ingredients
- 30 g unsalted butter
- 100 g mushrooms, finely chopped
- 1 tbsp Worcestershire sauce
- 1 tbsp Tabasco, or less if you prefer, depending on your tolerance for heat
- 6 large beef sausages, taken out of the skins
- 1 pinch fine sea salt
- 1 freshly ground black pepper
- 1 plain flour, for dusting
- 450 g puff pastry (shop bought, or you can make your own)
- 4 tbsp wholegrain mustard
- 1 medium egg, beaten
- 1 sea salt flakes, to sprinkle
- 1.1 oz unsalted butter
- 3.5 oz mushrooms, finely chopped
- 1 tbsp Worcestershire sauce
- 1 tbsp Tabasco, or less if you prefer, depending on your tolerance for heat
- 6 large beef sausages, taken out of the skins
- 1 pinch fine sea salt
- 1 freshly ground black pepper
- 1 plain flour, for dusting
- 15.9 oz puff pastry (shop bought, or you can make your own)
- 4 tbsp wholegrain mustard
- 1 medium egg, beaten
- 1 sea salt flakes, to sprinkle
- 1.1 oz unsalted butter
- 3.5 oz mushrooms, finely chopped
- 1 tbsp Worcestershire sauce
- 1 tbsp Tabasco, or less if you prefer, depending on your tolerance for heat
- 6 large beef sausages, taken out of the skins
- 1 pinch fine sea salt
- 1 freshly ground black pepper
- 1 plain flour, for dusting
- 15.9 oz puff pastry (shop bought, or you can make your own)
- 4 tbsp wholegrain mustard
- 1 medium egg, beaten
- 1 sea salt flakes, to sprinkle
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 25 mins
- Serves: 30
Step-by-step
- Preheat the oven to 200°C/fan 180°C.
- Put the butter and the mushrooms in a small frying pan over a medium heat, and cook the mushrooms until they are soft and any moisture has evaporated. Put them in a bowl and leave to cool completely.
- Once the mushrooms have cooled, add the Worcestershire sauce, Tabasco, sausagemeat, salt and pepper. Give everything a good mix by hand, and set aside.
- Dust your surface with flour and roll the puff pastry out into a long wide rectangle approximately 25 x 35cm. Then cut down the middle lengthways to give you three long rectangles.
- Brush the pastry rectangles with a generous layer of wholegrain mustard, making sure to leave a gap of 1cm along the long edges.
- Brush the exposed edges with the beaten egg. Down the centre of the pastry rectangles, lay out a generous line of sausagemeat. Encase the filling with the pastry, making a seam joined with egg wash, underneath the roll.
- Brush the three rolls in egg wash, and give them a light sprinkling of sea salt flakes. Cut each long roll into 8–10 pieces. Place the small rolls on a baking sheet and bake for 15–20 minutes, until golden on the outside, making sure the meat on the inside is cooked through.
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