These Dijon sausage rolls are made with sausage meat that is wrapped in a Dijon coated puff pastry then brushed with beaten egg and baked until golden brown.
These freeze very well. Freeze them unbaked.
There's an Irish pub, here in Seattle, that makes these and they cook the onion and sausage, first, then add the bread crumbs, some egg and herbs. They, then, wrap it in puff pastry dough and bake. This may make it a bit less greasy and, of course, cooked through in less time. - 17 Mar 2007 (Review from Allrecipes USA and Canada)
I'm English and I think the secret of this recipe is the Dijon mustard. I added 1 Tbsp each of onion powder and sage to the sausage meat. I cut the 2 pastry sheets to make 4 strips. When the sausage was spread onto the pastry and rolled over & sealed, I had 4 "logs". When these were on the baking sheet I cut each "log" into 7 - 8 individual rolls and cut a small slit in the top of each. I wanted them for finger food. I did add the bread which someone else suggested but I don't think it really helped with the greasiness, but it didn't detract either. Drain on paper towel while they're still hot. Don't skip the Dijon! - 22 Nov 2006 (Review from Allrecipes USA and Canada)
My husband is from England and has been craving these British treats for a long time! They were easy to make and tasted great! The only thing I did differently was to cook the sausage and drain the fat before filling the pastry dough. This cut down on the greasiness. Thanks for a great recipe! - 28 May 2007 (Review from Allrecipes USA and Canada)