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to make about ten

Mustardy Sausage Rolls

We’re not afraid to remix classics. With an upbeat kick of mustard and pepper, What Willy Cook has revamped the flavour of everyone’s favourite savoury snack for a lively remix. Grab a bowl and let the good times roll.


  • 500g sausage meat
  • Black pepper
  • 2 tablespoons dijon mustard
  • 2 tablespoons english mustard
  • 1 roll of puff pastry
  • 2 teaspoons nigella seeds (to top)
  • 1 egg (for egg wash)
  • Black sesame seeds

Recipe Steps:

  1. Preheat your oven to 180ºC. In a bowl mix your sausage meat with your mustards and loads of black pepper.
  2. Get your puff pastry out and create a sausage shape along the middle with your sausage meat. Egg wash one side and then fold the pastry over to stick. Give it 10-15 minutes in the fridge to firm up.
  3. Remove from the fridge and cut off extra pastry. Crimp the edges with a fork. Wash with egg and chuck on some black sesame seeds to make it look pretty. Slice into uniform sausage roll slices and whack on a preheated baking tray. Cook for 15-20 minutes until golden brown. Tuck in powerfully.
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