Sausage and Oyster Mushroom Wellington

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.