Wellington Sausage Rolls

By Jahel

Ingredients

• 2 T unsalted butter
• 3-1/2 oz. mushrooms, finely chopped
• 6 large beef sausages, casings removed
• 1 T Worcestershire sauce
• 1 T hot sauce
• 1 t fine sea salt
• 1/2 t pepper
• Flour for dusting
• 1 lb. puff pastry
• 1/4 c whole-grain mustard
• 1 egg, beaten

Details

Servings 24
Preparation time 45mins
Cooking time 95mins

Preparation

Step 1

Preheat oven to 400. Melt butter in a small skillet over medium heat. Add mushrooms; cook, stirring often, until mushrooms are soft and moisture has evaporated, about eight minutes. Transfer to a bowl, cool completely,about 20 minutes.
Add sausage, Worcestershire, hot sauce, sea salt and pepper to mushrooms; mix well. Set aside.
Lightly dust a work surface with flour. Roll pastry into a 14 x 10" rectangle. Cut evenly into 3 long, thin rectangles. Brush pastry evenly with mustard, leaving a half inch border. Brush edges evenly with egg.
Place sausage mixture evenly down center of each pastry rectangle. Roll up each pastry to encase filling, and brush seam with egg. Place on work surface seem side down. Brush pastry with remaining egg. Sprinkle evenly with flaky sea salt.
Cut each role in to 8 pieces. Place rolls seem side down on a lightly greased baking sheet. Bake until golden and a meat thermometer inserted in center registers 165°, 20 to 25 minutes.