THE SAUSSANT
The sausage roll made glamorous – the Saussant! 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.
Ingredients
450g L'Authentique Toulouse Grind
500g Paneton Flaky Puff Pastry, defrosted for approximately 1 hr or until ready to use
4 ½ tsp Delouis Dijon Mustard
1 egg, beaten
Method
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