Mini chipolata and mustard sausage crackers recipe

  • Makes 40 sausage rolls
  • 35mins to prepare and 15-18mins to cook
  • 180 calories / serving
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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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  • Ingredients

  • 20 fresh beef / pork chipolata sausages
  • 2tbsp rapeseed oil, for frying
  • 3-4tbsp djion mustard
  • 200g butter / margarine, melted
  • 5 sheets fresh filo pastry
  • Energy 750kj 180kcal 9%
  • Fat 15g 21%
  • Saturates 7g 35%
  • Sugars 1g 1%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 9.2g Protein 2.9g Fibre 0.4g


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