Mustard-y Sausage Rolls
Chicken sausage rolls are a fantastic appetizer, no matter what the occasion. You’ll be impressed with how easy these are to make, and how fantastic they taste.
- 375 g sheet ready rolled short crust pastry
- 30 g FRENCH'SÂ® Classic YellowÂ® Mustard
- 1 package Maple Lodge FarmsÂ® SmokiesTM Chicken Sausage beaten eggs,to glaze
1Preheat the oven to 170° C (fan assisted oven). Lightly grease a baking tray.
2Unroll the pastry leaving it on the paper it’s wrapped in. Brush evenly with the mustard. Cut the pastry into 8 long strips
3Lay chicken sausages on the pastry and wrap around each sausage from end to end to cover the whole sausage, place seam side down and cut into 10 pieces â€“ a serrated knife works well. Discard the paper.
4Place on the baking tray and brush liberally with the egg. Bake for 25 minutes until golden.
5Allow to cool slightly before serving or cool completely before wrapping and storing in an airtight container in the fridge for up to 3 days.
To make sure your chicken is cooked through, look for an internal temperature reading of 82° C for a whole chicken and 74° C for ground poultry, chicken pieces & cuts.
– Want to get a little fancy? Swap out the yellow mustard for dijon.
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