Ingredients: You can’t beat a good sausage roll at Christmas and ones which are homemade really steal the show. This recipe makes sausage rolls which are full of flavour thanks to lots of fresh herbs, wholegrain mustard and a touch of sweetness from honey and cranberries. They can be prepared in advance and only cooked off when you need them.
Makes 24 sausage rolls
375g of puff pastry
1 tbsp Honey
1 tbsp Dijon Mustard
400g Sausage meat
1 tbsp Chopped flat leaf parsley
1 tbsp chopped sage
1 tbsp chopped rosemary
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
Mix the tablespoons of honey and Dijon
mustard together and put aside.
Mix the sausage meat, herbs, breadcrumbs,
wholegrain mustard, cranberries, bacon and the salt and pepper in a bowl. Divide
the mixture in two. Wrap 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 an
hour to firm up. Repeat with the second batch of meat. Preheat the oven to
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 clingfilm and place the sausage meat in the middle of the pastry sheets,
roll the pastry and brush the edge with water to seal. Brush the top of the
sausage rolls with the beaten egg and sprinkle with sesame seeds.
Cut the rolls
into thumb size pieces, place them on a baking tray lined with parchment
paperand cook for 20-25 minutes until golden brown.