Tempus No. 8 sausage rolls with mustard mayo

  • 6 x pork sausages (skin removed or 400g sausage meat)
  • 120g x Number 8
  • 50g fresh bread crumbs
  • Plain flour for dusting
  • 250g shop bought puff pastry
  • 2 x egg yolks
  • 4-5 x tbsp Mayo
  • 1 x tbsp English mustard
  • 1 x tsp runny honey
IngredientsPreparation Time:

30 mins, then chill if preferred


Makes 2 sausage rolls


Mash the sausage meat with the Number 8 and breadcrumbs.

Roll out the pastry into a rectangle about 1/2 a cm thick on a lightly floured work surface then cut in half lengthways.

Divide the sausage mix in half and roll each half into a sausage shape the same length as the pastry strips.

Lay one of the sausage meat rolls onto the middle of one of the strips of pastry.

Brush the edge of the pastry strip closest to you about 1cm from the edge with the egg yoke using a pastry brush or your finger. Fold over the opposite edge of the pastry so that it lies flat onto the egg washed edge and carefully press the full length of the join with a fork giving a neat crimped pattern.

Repeat with the other piece of pastry and the rest of the sausage meat mix.

Brush the tops of both sausage rolls with the egg yolk and place in the fridge on a flat baking tray or sheet lined with baking parchment. Leave to chill for a couple of hours or overnight.

When chilled take out of the fridge and cut into the desired width (smaller for finger foods or cut then in half for more substantial sausage rolls.

Heat the oven to 180c and bake for 25 minutes or till golden brown.

Mix the mayo, mustard and honey and set aside.

Serve warm or allow to cool and serve cold.