The sausage roll made glamorous – the Sausaant! A French creation using Paneton’s all butter pastry, Dijon mustard and L’Authentique’s Toulouse ‘grind’ to create the perfect sausage croissant. The only downside is if you want it –you’ll have to make it.
Pre-heat oven 200c
Roll out the pastry sheet so a long edge is facing you.
Cut 9 triangles, you will get 5 from one side and 4 from the opposite side with a little waste from each end.
Separate the triangles and lay them in a row with the shortest side facing you.
Spread half a teaspoon of mustard on to each triangle from the shortest edge to half way up to the tip of the triangle.
On top of the mustard spread 50g of the sausage meat to cover the mustard.
Roll each triangle up from the short edge to the tip forming a croissant style roll.
Place on a greased baking sheet slightly apart.
Brush with the beaten egg.
Bake in the oven for 35-40 mins or until golden and cooked through.
Allow to cool slightly before serving.
450g L Authentique Toulouse Grind (also delicious with
500g Paneton Flaky Puff Pastry, defrosted for approximately 1 hr or until ready to use
4 ½ teaspoons Delouis Dijon Mustard
1 egg, beaten