Mustard and chive sausage rolls

    30 min

    I know most people buy these nowadays but they are easy to make if you use frozen pastry, plus you can vary the flavour. This recipe uses fresh chives and mustard. Grown-ups love them! For a birthday party, you can keep them plain or add grated Cheddar to the sausagemeat.


    Merseyside, England, UK
    46 people made this

    Serves: 8 

    • 1 sheet ready-made puff pastry
    • 450g (1 lb) pork sausagemeat
    • 1 to 2 tablespoons freshly chopped chives
    • salt and pepper
    • 1 to 2 tablespoons Dijon mustard, to taste
    • 1 egg, beaten

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat the oven to 200 C / Gas 6. Remove the pastry from the freezer, if using frozen.
    2. Put the sausagemeat, chopped chives and a generous grind of salt and pepper into a large bowl. Mix well.
    3. On a lightly floured surface, roll the pastry out into a thin rectangular shape (approximately 23 x 30 x 0.5cm). Divide the pastry by cutting horizontally across the middle to get 2 strips.
    4. Spread mustard down the middle of each strip. Roll sausagemeat into 2 long even logs the same length as the pastry and place on top of the mustard.
    5. Brush beaten egg along the long side of the pastry. Fold the pastry over the top of the sausagemeat and seal all along the edge with a fork.
    6. Slice each strip into individual sausage rolls about 4cm long each. This way you should get 16 in total, but you can make them as small or as large as you wish. Slash the top of each sausage roll with 2 short lines. Place on a baking tray, brush with beaten egg.
    7. Bake for 20 minutes or until golden brown and crispy.

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    Reviews in English (8)


    I've made these for a buffet for the last 2 Christmases. The mustard gives them a nice edge, much nicer that the bland ones you buy in shops. The first year I used wholegrain mustard as I didn't have any Dijon and they were still good but the Dijon is better  -  11 Jan 2012


    These are really lovely sausage rolls. Can't understand why anyone buys them when they are as easy and tasty as these Thanks for the receipe Lauren  -  07 Dec 2009


    i love them there good for parties  -  06 Nov 2013