Brown Bread Sausage Rolls

Method

Make up the bread dough mix as per the pack instructions moulding the dough into a 50cm x 23cm shape. When risen put dough onto a floured surface and cut in half lenghtwise, spread with mustard to taste. Remove the packaging from sausage meat and form into 50cm (20") length roll and place on each half of the dough. Sprinkle with grated cheese, reserving a little for granish. Spread over the apple puree. Roll up the dough around the sausage meat. Brush the two rolls with beaten egg, sprinkle with remaining cheese and cut into requried lengths. Place on a greased baking sheet, make steam vents on top of each roll. Bake immediately in a hot oven 220C/420F/gas 7 until browned and sausage meat is cooked - about 25 minutes. Buffet size rolls can be made by using two hands to roll out each length to 90cm (36") lenghts. Bake as above but for 15 minutes. PER SERVING 393 Kcal, fat 23.4g, saturated fat 10g, salt 2.3g, carbohydrate 30g, sugar 6g, fibre 2.5g