Made in Greenwich

Tangy Sausage Rolls

Crumbly, juicy and a little bit spicy. Perfect for dinner or as a snack!

  • 250g ground pork
  • 50g breadcrumbs
  • 1 tsp ground ginger
  • 2 tsp mixed herbs
  • salt and pepper to taste
  • 1 tsp Full Moon
  • 1 tbsp water
  • Puff pastry
  • 1 tbsp Very Spicy Black Garlic Mustard
  • Mix the pork, breadcrumbs, ginger, herbs, salt, pepper, Full Moon and water together by hand and set aside
  • Roll out the pastry to the width of a pound coin
  • Divide the pork mixture into 2 and roll into a long sausage shape about an inch thick
  • Place the first sausage onto the pastry and roll the edge over until it overlaps
  • Cut that section away and repeat for the second batch
  • Moisten the pastry shut and press down to seal
  • Cut into 6 mini rolls
  • Brush over the top with Very Spicy Black Garlic Mustard
  • Place in a preheated oven (200º/180º fan) for 25-30 minutes, or until golden and risen