SAUSAGE ROLLS WITH HONEY MUSTARD DIP. . . easy to make for Super Bowl Sunday.


This is a fabulous combination of hot Italian sausage and shatteringly delicate puff pastry.  Each one bite portion is an explosion of wonderful favour and texture.    The honey mustard dip takes the old-fashioned sausage rolls to dazzling new heights.

The  recipe is easy to make, but it helps if you have follow the preparation tips.

img_3070Use a 5/1/2 or 5/8 inch plan tip to pipe the sausages.  Anything larger and you’ll run out of filling .   Use a narrow pastry brush for the egg wash.  It gives you more control.

img_3074A ruler is handy to measure the size of your rolled puff pastry strips and to cut your rolled pastry.

img_3072Leave your rolled out pastry on the original wrapping paper. Measure and cut into portions.


Cuisine: British
: 64
Delicious mouthfuls of puff pastry filled with spicy sausage. Dip into honey mustard mixture.
  • ¼ cup fresh bread crumbs
  • 2 eggs (one for the sausage mixture, the other for the puff pastry)
  • ¼ cup milk
  • 12 oz (340 g) hot Italian sausages, casings removed
  • A little salt (to draw moisture from onions)
  • 1 tbs olive oil
  • A generous ½ cup finely chopped onion
  • 1 fat clove finely chopped onion
  • ½ tsp each fennel seeds and dried oregano
  • 3 sheets frozen butter puff pastry thawed
  • ¼ cup Dijon mustard
  • 2 tbsp liquid honey
  • ¼ to ½ tsp Sriracha sauce
  2. Saute the onions in the olive oil (sprinkled with a little salt) until tender
  3. Add the garlic and saute for a minute or two. Let cool.
  4. In a large bowl mix together bread crumbs, one of the eggs and the milk until smooth.
  5. Let stand for 5 minutes.
  6. Add sausages, fennel seeds and oregano and combine
  7. Add the cooled onion garlic mixture and mix with a fork just until combined.
  8. Cut each pastry sheet lengthwise into thirds.
  9. Using piping bag fitted with a ⅝th inch plain tip pipe sausage mixture along one long edge of each third.
  10. Whisk remaining egg with 2 tsp water and brush along opposite edge.
  11. Starting at sausage-mixture side, roll up and cut into 1½ inch pieces.
  12. Arrange seam side down on parchment paper-lined baking sheet.
  13. Pierce top of each knife.
  14. (Make ahead: layer between waxed paper in air-right container and freeze for up to 2 weeks. Thaw in refrigerator before continuing with recipe.)
  15. Bake in 400 F oven until golden, about 18 minutes
  16. honey mustard dip;
  17. In a small bowl whisk mustard with honey and add the Sriracha sauce to taste. Serve with sausage rolls..



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2 Responses to SAUSAGE ROLLS WITH HONEY MUSTARD DIP. . . easy to make for Super Bowl Sunday.

  1. Vickie H. says:

    Thank you for sharing this….I think there is a little misprint in your recipe ingredients….you meant to say clove of garlic but you wrote “onion”. You do mention garlic in the directions. I am going to make this. It sounds HEAVENLY!!

    • admin says:

      Thanks for the heads up Vickie. My treasured editor was on holidays. You’ll find these little darlings absolutely addictive! Bon Appetit, Virginia.

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