Mini Sausage Rolls

Name: Mini Sausage Rolls with Horseradish Dijonnaise
Total time: 45 min
Yield: 2
Cuisine: 0
Ingredients: 340 g Pâte feuilletée; 250 g Saucisse italienne douce, sans boyau; 1 pièce(s) Œuf; 4 cs Mayonnaise; 2 cs Farine tout usage; 1 cc Sel d'ail; 1 cc Romarin séché; 1 cs Moutarde à l’ancienne; 1 cs Sauce crémeuse au raifort; 0.13 cc Sel*; 0.13 cc Poivre*

with Horseradish Dijonnaise

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

A finger food favourite, these savoury sausage rolls are encased in a flaky puff pastry and paired with a zippy horseradish Dijonnaise for an impressive and stress-free appetizer.

Allergènes:

Soya

•Blé

•Oeuf

•Moutarde

•Sulfites

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation45 minutes

Temps de cuisson15 minutes

DifficultéMoyen

Ingrédients

/ sert 4 personnes

340 g

Pâte feuilletée

250 g

Saucisse italienne douce, sans boyau

1 pièce(s)

Œuf

4 cs

Mayonnaise

2 cs

Farine tout usage

1 cc

Sel d'ail

1 cc

Romarin séché

1 cs

Moutarde à l’ancienne

1 cs

Sauce crémeuse au raifort

Pas inclus dans votre livraison

0.13 cc

Sel*

0.13 cc

Poivre*

Informations nutritionnelles

Énergie (kcal)610 kcal

Graisses42 g

dont saturés15 g

Glucides40 g

dont sucres3 g

Fibres3 g

Protéines17 g

Cholestérol100 mg

Sel1180 mg

Gras Trans0.4 g

Potassium300 mg

Calcium50 mg

Fer3.5 mg

Ustensiles

•Papier sulfurisé

•Plaque de cuisson

•Grand bol

•Petit bol

•Cuillères à mesurer

•Pinceau à pâtisserie en silicone

Instructions

Keep puff pastry in the fridge until step 2.
Place a parchment-lined baking sheet in the fridge to chill.
Combine sausage, 1/2 tsp rosemary, garlic salt and 1/4 tsp pepper in a large bowl.
Whisk egg and 1 tbsp water together in a small bowl, then season with salt and pepper.

Unroll puff pastry onto a floured work surface. (TIP: If pastry is sticky, coat your hands with some flour!)
Peel back the wax paper and discard.
Form sausage filling into a log the length of the puff pastry, arranging across the middle of puff pastry.

Fold the bottom edge of pastry over filling, tucking in the sides as well, then roll tightly towards the other edge, pinching the ends to seal. Continue rolling until the pastry seam is on the bottom.
Brush top of sausage roll with beaten egg.
Cut sausage roll into 12 equal-sized pieces. (TIP: If pastry is too soft to cut, chill sausage roll in the fridge for 5 min, until pastry is slightly firmer!)
Transfer sausage roll bites to the parchment-lined baking sheet. Arrange bites flat on their sides, spaced 2 inches apart.

Bake in the middle of the oven until pastry tops are golden-brown and filling is cooked through, 18-22 min.** (TIP: When sausage rolls are out of the oven, transfer sausage rolls to a paper-towel lined plate so that the bottoms don’t get soggy!)
Meanwhile, combine mayo, mustard, 2 tsp creamy horseradish sauce and 1/4 tsp sugar in another small bowl. Season with salt and pepper, then stir to combine.
Transfer sausage rolls to a serving platter.
Serve horseradish Dijonnaise alongside for dipping.