Sausage Rolls with Maille® Dijon Originale Mustard

Sausage Rolls with Maille® Dijon Originale Mustard

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"Wrap pastry dough with a touch of Dijon mustard around cocktail sausages and ham and bake up tasty appetizers for your next party."
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servings 199 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 11.3g
  • 4%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 290 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. First make the pastry. Place the flour, butter, egg and Maille(R) Dijon Originale mustard into a processor and mix until a ball begins to form around the blade. Remove from the processor bowl and lightly shape into a ball. Wrap in cling and chill in the refrigerator for 30 minutes.
  2. Meanwhile, heat the oil in a pan and fry cocktail sausages all over until brown. Remove from pan and cool. Wrap each sausage in a strip of ham.
  3. Roll out the chilled pastry on a lightly floured board. Cut into rectangles large enough to enclose a wrapped sausage. Wrap the sausages in pastry and seal with beaten egg. Make slash marks along the top of each sausage roll and then brush with the beaten egg.
  4. Bake in a pre-heated oven at 375 degrees F for around 15 minutes, or until the pastry is golden brown.


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I used this recipe for kids party and all the little monsters loved these!! Make sure the pastry sheet covers the whole sausage or hot dog (do not let the tip show too much) as the pastry will s...

It's too flaky and it falls apart easily.

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