Organic sausage roll with dutch watercress
A rich, flaky sausage roll made with high-quality butcher's sausage, fresh thyme, and mustard, wrapped in puff pastry and served with a peppery Dutch watercress salad and a creamy anchovy-mustard dressing.
What you need
How Maurice does it
- 1
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- 2
Make the dressing: In a small bowl or measuring cup, combine the egg yolk, Tabasco, mayonnaise, Dijon mustard, and chopped anchovies. Whisk together while slowly drizzling in the olive oil until smooth and creamy. Season with salt and pepper to taste. Set aside.
- 3
Lightly flour a clean countertop. Place the puff pastry sheets on the floured surface.
- 4
Remove the casings from the sausages. Place one sausage's meat onto each puff pastry sheet, shaping into a log.
- 5
Brush the edges of the puff pastry with egg yolk. Sprinkle fresh thyme over the sausage and drizzle with mustard.
- 6
Roll the puff pastry around the sausage, sealing the edges. Crimp the edges with a fork. Brush the top with more egg wash.
- 7
Transfer the rolls to the prepared baking sheet. Cut each roll into 3-4 smaller sections if desired.
- 8
Bake for 15 minutes, or until the pastry is golden brown and the sausage is cooked through.
- 9
While the sausage rolls bake, place the watercress in a large bowl. Pour the dressing over and toss gently to coat.
- 10
Remove the sausage rolls from the oven and let cool slightly on a wooden board. Serve with the dressed watercress salad on the side.
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