For a richer flavor, use puff pastry instead of homemade pastry dough. Experiment with different mustards, such as a whole-grain Dijon or a honey mustard. Add a sprinkle of sesame seeds or poppy seeds to the top of the sausage rolls before baking for added texture and visual appeal. These sausage rolls can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add a few minutes to the baking time if baking from cold. Serve with your favorite dipping sauce, such as ketchup, barbecue sauce, or a spicy aioli.
Sausage Rolls with Maille® Dijon Originale Mustard
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING12 People
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VIEWS17
Golden, flaky pastry embraces savory cocktail sausages and smoky ham, elevated by the tangy zest of Dijon mustard. These sausage rolls are the perfect bite-sized indulgence for any gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Cholesterol63 mg
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Fiber0 g
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Protein6 g
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Saturated Fat7 g
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Sodium300 mg
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Sugar0 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Pastry: In a food processor, combine the flour, cold cubed butter, egg, and Dijon mustard. Pulse until the mixture resembles coarse crumbs. Continue pulsing until the dough just comes together into a ball around the blade. (Approximately 5 minutes)
02
Step
30 mins
Chill the Dough: Remove the dough from the food processor, gently shape it into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes to relax the gluten and allow the butter to firm up. (30 minutes chilling time)
03
Step
10 mins
Prepare the Sausages: While the dough chills, heat the olive oil in a skillet over medium heat. Fry the cocktail sausages until browned on all sides. Remove from the pan and let them cool slightly. (10 minutes)
04
Step
5 mins
Wrap the Sausages: Wrap each browned sausage with a strip of ham.
05
Step
10 mins
Assemble the Sausage Rolls: On a lightly floured surface, roll out the chilled pastry dough to a thickness of about 1/8 inch. Cut the dough into rectangles large enough to completely enclose a wrapped sausage.
06
Step
15 mins
Seal and Glaze: Wrap each sausage in the pastry, sealing the edges with a little of the beaten egg. Use a sharp knife to make three to four diagonal slashes on the top of each sausage roll. Brush the tops generously with the remaining beaten egg to create a golden-brown finish. (15 minutes)
07
Step
20 mins
Bake: Preheat oven to 375°F (190°C). Place the sausage rolls on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the pastry is golden brown and the sausage is cooked through. (15-20 minutes baking time)
08
Step
5 mins
Cool and Serve: Let the sausage rolls cool slightly on the baking sheet before serving. They are delicious served warm or at room temperature.
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Gust Kiehn
Jun 19, 2025I added a pinch of cayenne pepper to the sausage mixture for a little extra kick.
Garret Hammes
Jun 18, 2025These were a huge hit at my party! The Dijon mustard adds such a nice tang.
Hal Jones
Jun 9, 2025The pastry was a little tricky to work with, but the end result was worth it!
Amina Gleichner
Jun 7, 2025I used store-bought puff pastry to save time, and they turned out great!
Sabryna Koelpin
May 29, 2025My kids absolutely loved these. I'll definitely be making them again.