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This recipe is intermediate

Sausage and Oyster Mushroom Wellington

    30 minutes Cook time 20 minutes Prep time 4 servings


    Flavoured mustard ingredients


    In The Oven

    1. Combine mustard and sage leaves in a bowl. Set aside.
    2. Use a chef’s knife to finely chop mushrooms, removing stems if too woody.
    3. In a hot skillet set over high heat, dry-sauté (without using oil or butter) mushrooms for a few minutes and set aside.
    4. Thread sausages onto wooden skewers so sausages remain straight while cooking. Heat oil in a skillet set over high heat and brown sausages on all sides. Remove and season generously. Remove wooden skewers.
    5. Arrange half-sheets of brick pastry lengthwise, facing you. Brush with flavoured mustard, leaving a 3-cm (1-in.) strip without mustard at one end. Spread mushrooms onto pastry. Place sausages at bottom of half-sheets of brick pastry and roll up.
    6. Place oven rack in middle position and preheat oven to 210 °C (410 °F).
    7. Arrange each sausage roll on a rectangle of puff pastry. Roll up Wellingtons, leaving both sides of roll open.
    8. Place sausage Wellingtons on a baking sheet lined with parchment paper or a silicone mat. Brush Wellingtons with egg yolk.
    9. Bake for 20 minutes, or until puff pastry is golden and crispy.

    Nutritional value (per serving)

    • 740 calories
    • 18 g proteins
    • 46 g fat
    • 67 g carbohydrates
    • 3 g fibre
    • 4 g sugar
    • 1867 mg sodium
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