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#WFD – Sausage Rolls with Mash and Gravy
This recipe takes 10 minutes to prepare and 20 minutes to cook.
POLOKWANE – They say the best way to perfect puff pastry is to not make it yourself but rather buy it in store.
This dish makes use of puff pastry for a modern take on the famous ‘bangers and mash’, sausage rolls with mash and gravy.
Ingredients
- 2 x sheets frozen puff pastry, defrosted
- 10ml grain mustard, whole
- 6 x sausages
- 1 x egg
- 1 x KNORR Brown Onion Gravy
Method
- Preheat oven to 200°C.
- Cut two sheets of frozen puff pastry in half.
- Spread each half with 2 teaspoons wholegrain mustard, leaving a 2 cm border.
- Place 2 of your favourite sausages along long edge of each piece of pastry.
- Roll to enclose and brush with a lightly beaten egg.
- Cut each roll in half and place on a baking tray lined with baking paper.
- Cook for 20 min, until pastry is puffed and golden and sausages are cooked.
- Serve with KNORR Brown Onion Gravy and mashed potato and peas.
