Donal's festive sausage rolls
A festive favourite and irresistibly moreish!
You can’t beat a good homemade sausage roll at Christmas and Donal is sharing his festive and fruity versions of a family classic which you can prepare ahead of the big day.
Cranberry sausage rolls
Serves 10
Ingredients
375g of puff pastry
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
Pinch of salt and pepper
25g sesame seeds, to sprinkle on top
1 egg, beaten to brush on top
Method
1. Preheat the oven to 220°C/450F/Gas Mark 8.
2. Mix the honey and Dijon mustard together and put aside.
3. Mix the sausage meat, herbs, breadcrumbs, wholegrain mustard, cranberries, bacon and the salt and pepper in a bowl. Divide the mixture in two.
4. Wrap one half of the meat mixture in clingfilm and roll it out to the length of the pastry. Place the roll in the fridge and leave it for about 30 minutes to firm up. Repeat with the second batch of meat.
5. Roll out the pastry and cut it in half lengthways. Brush the pastry sheets with the honey and mustard mix.
6. Take the meat out of the fridge, remove the cling film and place the sausage meat in the middle of the pastry sheets, roll the pastry and brush the edge with water to seal.
7. Brush the top of the sausage rolls with the beaten egg and sprinkle with sesame seeds.
8. 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.