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christmas

Cranberry Sausage Rolls

The perfect festive canapé!

40 10
Cranberry Sausage Rolls | DonalSkehan.com, The perfect festive canapé!

christmas

Cranberry Sausage Rolls

The perfect festive canapé!

Friday, December 11, 2015
US / METRIC

Makes 24 sausage rolls

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

17.3 oz of puff pastry

1 tbsp honey

1 tbsp Dijon mustard

13 oz sausage meat

1 tbsp flat leaf parsley, chopped

1 tbsp sage, chopped

1 tbsp rosemary, chopped

1 cup of breadcrumbs

1 tbsp wholegrain mustard

5/8 cup of dried cranberries

3 smoked streaky bacon, cut into thin slices

Pinch of salt and pepper

1 1/2 tbsp sesame seeds, to sprinkle on top

1 egg, beaten to brush on top

Mixing Bowl

Baking Sheet

Pastry Brush

 

40 mins + chilling time
Serves 10

You can’t beat a good homemade sausage roll at Christmas. These ones 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 cooked off only when you need them.

Mix the honey and Dijon mustard together and put aside. Preheat the oven to 220°C/450F/Gas Mark 8.
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 30 minutes to firm up. Repeat with the second batch of meat.
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 paper and cook for 20-25 minutes until golden brown. Remove from the oven and allow to cool on a wire rack.
40 mins + chilling time
Serves 10

Ingredients
US / METRIC

Makes 24 sausage rolls

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

17.3 oz of puff pastry

1 tbsp honey

1 tbsp Dijon mustard

13 oz sausage meat

1 tbsp flat leaf parsley, chopped

1 tbsp sage, chopped

1 tbsp rosemary, chopped

1 cup of breadcrumbs

1 tbsp wholegrain mustard

5/8 cup of dried cranberries

3 smoked streaky bacon, cut into thin slices

Pinch of salt and pepper

1 1/2 tbsp sesame seeds, to sprinkle on top

1 egg, beaten to brush on top

You'll Need

Mixing Bowl

Baking Sheet

Pastry Brush

 

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