Mustard and tarragon sausage rolls
- December 2013
- Makes about 16
- Takes 30 min to make, 25-30 min to cook
These mustard and tarragon sausage rolls are perfect party nibbles that never fail to impress.
This recipe uses readymade puff pastry but if you fancy making your own, just click here.
- 5.8g (2.5g saturated)
- 5.2g (0.3g sugars)
Per sausage roll
The seasoning in sausage meat varies a lot. Heat a little oil in a frying pan and add a small pinch of sausage mix. Fry for 2 minutes, then taste and season.
Make sure the edges of your sausage rolls are properly sealed in step 3 so the juices are locked in.
You can assemble the sausage rolls in the morning, then keep them in the fridge to cook later in the day.
They freeze well, too. Freeze uncooked on a baking sheet until solid. Wrap in cling film and foil, then store for up to 2 months. Cook from frozen until hot and golden brown – add 5-10 minutes to the oven time.
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