Frankfurter sausage rolls and mustard sauce (#41)

Don’t doubt, but believe. I’ve been eyeing this one up for months. Partially because as a child I absolutely loved frankfurters, even if they do have ridiculous amounts of fat and salt to batter your metabolism with.  Another reason is because I do just love a good sausage roll.

Actually, aside from just being a bit of a star turnout, they also came with a mustard sauce which is stupendously easy to whip up. Even if you were to just serve store bought sausage roles, the sauce is delectable.

Thanks to Nigella’s Kitchen for this one.

Good things: prepare ahead of time and you can bung in the oven

Bad things: I found the pastry wrapping stage quite fidly

Ingredients & requirements: 

  • 1 ready rolled puff pastry sheet
  • 1 egg
  • 8 frankfruters
    for mustard sauce:
  • 50g wholegrain mustard
  • 50g dijon mustard
  • 1 tablespoon of sour cream

Preparation & cooking

  1. Preheat oven to 220C
  2. Flour a surface and roll out the puff pastry sheet, stretching the long side so it’s roughly the length of 2 franfurters (as you’d expect). Cut into quarters, and half each rectangle lengthwise. In short, you then have a puff pastry rectangle that fits with the 8 frankfurters.
  3. Beat an egg in a mug, paint the pastry pieces with it.
  4. Sit each of the 8 frankfurters onto each of the sheets, and roll up. Then cut each into 4 small pieces. You’ll end up with 32 sausage rolls.
  5. Place some baking parchment on a baking sheet, put all the sausage rolls on it and bung in the oven for 15-20 mins but basically keep in until it’s all puffed up.
  6. While in the oven, make the mustard sauce by simply mixing together:
    1. 50g wholegrain mustard
    2. 50g dijon mustard
    3. 1 tablespoon of sour cream
  7. Once all done, serve as in the photo.


When I told people about this it certainly did raise  a few eyebrows. And actually a few scowls (“frankfurters, why?!”). Next time I have a party I will definitely think about serving these, mainly because I don’t think I should leave myself alone again with a whole plate of these bad boys.

Nigella’s original recipe was for a larger batch, so just double all of the above (including sauce, apparently) for a larger serving, which might be necessary for a larger gathering.


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