Heat a large frying pan with the rapeseed oil. Cook the sausages until cooked and brown on both sides. Transfer to a plate lined with kitchen paper to cool. Using kitchen scissors or a serrated knife cut each sausage in half. Preheat the oven to 200°C/ 400°F/ Gas mark 6.
Cut each pastry sheet in half, then half again and repeat until you have 8 rectangles. Repeat the process with each pastry sheet so that you have 40 rectangles. Brush each pastry rectangle with melted butter/ margarine. Spread a thin layer of mustard on top of each sausage. Place a sausage on top of each pastry strip and roll up and secure together like a ‘Christmas cracker’. Bake for 10 minutes or until the pastry is golden brown.
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