Sausage Rolls With Honey Mustard Dip
Hands-on time: 30 minutes
Total time: 1 hour
Makes: about 64 pieces
Hot Italian sausages give these mini sausage rolls major kick, but you can use mild if you prefer. Stash ’em in your freezer for last-minute guests.
¼ cup fresh bread crumbs
¼ cup milk
340 g hot Italian sausages, casings removed half onion, minced
1 clove garlic, minced
½ tsp each fennel seeds and dried oregano sheets frozen butter puff pastry, thawed
Honey Mustard Dip:
¼ cup hot mustard
2 tbsp liquid honey
Sausage Rolls: In bowl, mix together bread crumbs, 1 of the eggs and the milk until smooth; let stand for 5 minutes. Using hands, mix in sausages, onion, garlic, fennel seeds and oregano just until combined. Cut each pastry sheet lengthwise into thirds. Using piping bag fitted with ¾-inch plain tip, pipe sausage mixture along
1 long edge of each. Whisk remaining egg with 2 tsp water; brush along opposite edge. Starting at sausage-mixture side, roll up; cut into 1½-inch pieces. 3 Arrange, seam side down, on parchment paper–lined rimmed baking sheet; pierce top of each with knife. (Make-ahead: Layer between waxed paper in airtight container; freeze for up to 2 weeks. Thaw in refrigerator before continuing with recipe.) Bake in 425°F oven until golden, about 18 minutes. Honey Mustard Dip: In small bowl, whisk mustard with honey; serve with sausage rolls. per piece: about 67 cal, 2 g pro, 4 g total fat (2 g sat. fat), 5 g carb (trace dietary fibre, 1 g sugar), 13 mg chol, 97 mg sodium, 22 mg potassium. % RDI : 1% calcium, 3% iron, 1% vit A.