Donal Skehan's Christmas sausage rolls!
In a new three part series Donal heads to Berlin to experience the city’s festive delights. Today, he visits the Berliner Weihnachtszeit Market, tries a spot of Ice skating round the Neptune Fountain before meeting local Holger and being given an insider's tour of the market. He finishes by cooking his Christmas sausage roll.
Cranberry sausage rolls
Makes about 16 sausage rolls
Ingredients
1 tbsp honey
1 tbsp Dijon mustard
400g sausage meat
1 tbsp flat leaf parsley, roughly chopped
1 tbsp sage, chopped
1 tbsp rosemary, chopped
50g breadcrumbs
1 tbsp wholegrain mustard
75g dried cranberries
3 smoked streaky bacon, cut into thin slices
400g puff pastry, rolled out to about 30x40cm
Salt and pepper
25g sesame seeds, to sprinkle on top
1 egg, beaten to brush on top
Method
1. Mix the honey and Dijon mustard together and put aside. Preheat the oven to 220°C/450F/Gas Mark 8.
2. Mix the sausage meat, herbs, breadcrumbs, wholegrain mustard, cranberries, bacon and the salt and pepper in a bowl. Divide the mixture in two. Next wrap the meat mixture in some parchment paper and roll each out to the same length of the pastry. Place the rolls in the fridge and leave them for about 30 minutes to firm up.
3. Roll out the pastry and cut it in half lengthways. Brush the pastry sheets with the honey and mustard mix. Take the meat out of the fridge, remove the parchment paper and place the sausage meat in the middle of the pastry sheets, roll the pastry around the sausage meat and brush the edge with water to seal.
4. Next Brush the top of the sausage rolls with the beaten egg and sprinkle with sesame seeds.
5. Cut the rolls into thumb size pieces, place them on a baking tray lined with parchment paper and cook for 20-25 minutes until golden brown. Remove from the oven and allow to cool on a wire rack.