Beef and horseradish sausage rolls recipe
 This is a great twist on the classic British sausage roll, using beef sausages with horseradish and mushrooms. Like a cheat’s Wellington! 2 tbsp olive oil 1 garlic clove, crushed ½ tsp salt 300g/10½oz chestnut mushrooms, thinly sliced3 tbsp horseradish purée800g/1lb 12oz beef sausages, skins removed 500g/1lb 2oz ready-made puff pastry1 free-range egg, beaten little plain flour, for dusting 2 tbsp olive oil 1 garlic clove, crushed ½ tsp salt 300g/10½oz chestnut mushrooms, thinly sliced 3 tbsp horseradish purée 800g/1lb 12oz beef sausages, skins removed 500g/1lb 2oz ready-made puff pastry 1 free-range egg, beaten little plain flour, for dusting Method Heat the oil in a medium saucepan over a medium heat. Add the garlic, salt and mushrooms and cook until all the moisture from the mushrooms has evaporated. Transfer to a bowl and leave to cool completely. Stir the horseradish purée into the mushrooms. Add the beef sausage meat and mix until well combined using your hands. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.Lightly dust a work surface with flour. Roll out the pastry to 25x35cm/10x14in, then cut it into three equal rectangles lengthways. Roll out each rectangle a little more, to create more width. Divide the beef mixture into three equal parts. Spread one part down one side of a pastry rectangle in a long, thin sausage shape. Brush the long edge with a little beaten egg and roll the pastry up over the sausage meat to seal. Repeat with the remaining sausage meat and pastry.Cut each long piece into eight to ten sausage rolls and place on the prepared baking tray. Brush each pastry with a little more beaten egg, then bake for 15–20 minutes. Leave to cool for 10 minutes before eating as they will be very hot. Heat the oil in a medium saucepan over a medium heat. Add the garlic, salt and mushrooms and cook until all the moisture from the mushrooms has evaporated. Transfer to a bowl and leave to cool completely. Heat the oil in a medium saucepan over a medium heat. Add the garlic, salt and mushrooms and cook until all the moisture from the mushrooms has evaporated. Transfer to a bowl and leave to cool completely. Stir the horseradish purée into the mushrooms. Add the beef sausage meat and mix until well combined using your hands. Stir the horseradish purée into the mushrooms. Add the beef sausage meat and mix until well combined using your hands. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Lightly dust a work surface with flour. Roll out the pastry to 25x35cm/10x14in, then cut it into three equal rectangles lengthways. Roll out each rectangle a little more, to create more width. Lightly dust a work surface with flour. Roll out the pastry to 25x35cm/10x14in, then cut it into three equal rectangles lengthways. Roll out each rectangle a little more, to create more width. Divide the beef mixture into three equal parts. Spread one part down one side of a pastry rectangle in a long, thin sausage shape. Brush the long edge with a little beaten egg and roll the pastry up over the sausage meat to seal. Repeat with the remaining sausage meat and pastry. Divide the beef mixture into three equal parts. Spread one part down one side of a pastry rectangle in a long, thin sausage shape. Brush the long edge with a little beaten egg and roll the pastry up over the sausage meat to seal. Repeat with the remaining sausage meat and pastry. Cut each long piece into eight to ten sausage rolls and place on the prepared baking tray. Brush each pastry with a little more beaten egg, then bake for 15–20 minutes. Cut each long piece into eight to ten sausage rolls and place on the prepared baking tray. Brush each pastry with a little more beaten egg, then bake for 15–20 minutes. Leave to cool for 10 minutes before eating as they will be very hot. Leave to cool for 10 minutes before eating as they will be very hot. Recipe tips These can be frozen before or after baking, whichever suits you best.