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Method

  1. Method

    • Place mince in a large bowl with onion, breadcrumbs, eggs, fennel seeds, Colman’s Wholegrain Mustard, parsley and 10g KNORR Rich Brown Gravy. Season and mix until fully combined.
    • Place pastry sheets on work surface and slice each in half. Divide the mince mixture along the length of the sheets and roll to enclose.
    • Cut each roll in half, brush with egg wash, score top and scatter with extra fennel seeds. Place sausage rolls on large baking trays.
    • Bake for 25-30 minutes at 180°C or until golden and crispy.
    • Meanwhile pour water in a pan and add remaining KNORR Rich Brown Gravy. Bring to the boil then stir through extra Colman’s Wholegrain Mustard and whisk until smooth. Keep warm.
    • Transfer sausage rolls to serving plates.
  2. To Serve

    Serve with grain mustard sauce and red cabbage slaw.