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Wellington Sausage Rolls By Nadiya Hussain

Wellington Sausage Rolls By Nadiya Hussain. Hello friends. Do you want to make these tasty Wellington sausage rolls? Today I am sharing some lunch box hacks by Nadiya Hussain.

Makes 25-30

Wellington Sausage Rolls By Nadiya Hussain

Nadiya Says:

‘Sausages are my guilty pleasure. I hate admitting it, but I love sausages – there, I said it! Wrapped in flaky puff pastry, surely they’re every girl’s secret dream (apart from a cappuccino-skinned hottie, which is every girl’s other secret dream)?

Anyway, these are my beef Wellington sausage rolls. The mushrooms mixed with the sausage make for a darker, meatier flavour. The layer of English mustard gives the sausage rolls a subtle heat once cooked.

These are always a winner at kids’ parties, and are even better when they end up in the packed lunch the next day. They freeze really well, so they can be popped in the oven as and when you need them.’

Wellington Sausage Rolls By Nadiya Hussain

Wellington Sausage Rolls By Nadiya Hussain:

How To Make Wellington Sausage Rolls:

You Will Need:

30g unsalted butter

100g mushrooms, finely chopped

1 tablespoon Worcestershire sauce

1 tablespoon Tabasco, or less if you prefer, depending on your tolerance for heat

6 large beef sausages, taken out of the skins

a pinch of fine sea salt

freshly ground black pepper

plain flour, for dusting

450g puff pastry (shop bought, or you can make your own)

4 tablespoons wholegrain mustard

1 medium egg, beaten

sea salt flakes, to sprinkle

Wellington Sausage Rolls By Nadiya Hussain

Prep: 20 minutes Cook: 25 minutes
Can be frozen before or after baking
Preheat the oven to 200°C/fan 180°C.

How To Make:

1.) Put the butter and the mushrooms in a small frying pan over a medium heat, and cook the mushrooms until they are soft and any moisture has evaporated. Put them in a bowl and leave to cool completely.

2.) Once the mushrooms have cooled, add the Worcestershire sauce, Tabasco, sausage meat, salt and pepper. Give everything a good mix by hand, and set aside.

3.) Dust your surface with flour and roll the puff pastry out into a long wide rectangle approximately 25 x 35cm. Then cut down the middle lengthways to give you three long rectangles.

4.) Brush the pastry rectangles with a generous layer of wholegrain mustard, making sure to leave a gap of 1cm along the long edges.

5.) Brush the exposed edges with the beaten egg. Down the centre of the pastry rectangles, lay out a generous line of sausagemeat. Encase the filling with the pastry, making a seam joined with egg wash, underneath the roll.

6.) Brush the three rolls in egg wash, and give them a light sprinkling of sea salt flakes. Cut each long roll into 8–10 pieces. Place the small rolls on a baking sheet and bake for 15–20 minutes, until golden on the outside, making sure the meat on the inside is cooked through.

Wellington Sausage Rolls By Nadiya Hussain

Guest Post: Wellington Sausage Rolls By Nadiya Hussain:

*Nadiya will be cooking live at the BBC Good Food Show London – Olympia 11-13 November and Birmingham – NEC 24-27 November. Tickets on sale now: BBC Good Food Show* *No Payment was received*

Wellington Sausage Rolls By Nadiya Hussain

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Wellington Sausage Rolls By Nadiya Hussain.

Nadiya Hussain
Do you want to make these tasty Wellington sausage rolls? Today I am sharing some lunch box hacks by Nadiya Hussain.
Prep Time 20 mins
Cook Time 25 mins
Course Snack
Servings 30

Ingredients
  

  • 30g unsalted butter
  • 100g mushrooms, finely chopped
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Tabasco, or less if you prefer, depending on your tolerance for heat
  • 6 large beef sausages, taken out of the skins
  • a pinch of fine sea salt
  • freshly ground black pepper
  • plain flour, for dusting
  • 450g puff pastry (shop bought, or you can make your own)
  • 4 tablespoons wholegrain mustard
  • 1 medium egg, beaten
  • sea salt flakes, to sprinkle

Instructions
 

  • Preheat the oven to 200°C/fan 180°C. Put the butter and the mushrooms in a small frying pan over a medium heat, and cook the mushrooms until they are soft and any moisture has evaporated. Put them in a bowl and leave to cool completely.
  • Once the mushrooms have cooled, add the Worcestershire sauce, Tabasco, sausage meat, salt and pepper. Give everything a good mix by hand, and set aside.
  • Dust your surface with flour and roll the puff pastry out into a long wide rectangle approximately 25 x 35cm. Then cut down the middle lengthways to give you three long rectangles.
  • Brush the pastry rectangles with a generous layer of wholegrain mustard, making sure to leave a gap of 1cm along the long edges.
  • Brush the exposed edges with the beaten egg. Down the centre of the pastry rectangles, lay out a generous line of sausagemeat. Encase the filling with the pastry, making a seam joined with egg wash, underneath the roll.
  • Brush the three rolls in egg wash, and give them a light sprinkling of sea salt flakes. Cut each long roll into 8–10 pieces. Place the small rolls on a baking sheet and bake for 15–20 minutes, until golden on the outside, making sure the meat on the inside is cooked through.

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26 comments so far.

26 responses to “Wellington Sausage Rolls By Nadiya Hussain”

  1. Mellissa Williams says:

    These look amazing, homemade sausage rolls are so much better than shop bought. I could eat the whole lot in one go!

  2. Dean B says:

    I haven't made them yet, but my husband has! Will try to make them using your recipe 🙂

  3. Natalia says:

    omg! I'm able to eat all the rolls in the picture at once! hahahah love them! x

  4. pinkoddy says:

    I love the idea of putting mushrooms in and what a great idea for a lunchbox.

  5. Sara-Jayne Jones says:

    We are a household of sausage roll lovers – but I have never included mushrooms in them, they sound even more delicious now!

  6. Mumdadplus4 says:

    These look and sound amazing I am going to give these a try over the weekend we love making our own food rather than buying pre made.

  7. Kara Guppy says:

    OMG these look amazing!

  8. maries beauties says:

    Oh wow, great post! Thanks for the receipe, will try and make theses. They look so yummy! x

  9. Stella Olojola says:

    This is a fab post. Love your photography. Will try this recipe out.

  10. Baby Isabella says:

    They look yummy, sausage rolls are our favourite picnic and lunch box staple!

  11. beautyqueenuk says:

    Homemade sausage rolls have to be one of the best things x

  12. Melanie Ed says:

    These sound like a great idea, bet they taste amazing.

  13. Evelina says:

    This sounds absolutely delicious!

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