Tuesday 19 September 2017

Honey and mustard sausage rolls

Honey and mustard sausage rolls
Honey and mustard sausage rolls

Donal Skehan

You really can't beat a good sausage roll at Christmas. The ones in this recipe are full of flavour, thanks to lots of fresh herbs, wholegrain mustard and honey.

These can be prepared in advance and then cooked whenever you fancy eating them. This recpe makes 24 sausage rolls.

YOU WILL NEED

375g 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

50g breadcrumbs

1 tbsp wholegrain mustard

3 slices of smoked streaky bacon, cut into thin bits

Pinch of salt and pepper

25g sesame seeds, to sprinkle on top

1 egg, beaten to brush on top

METHOD

Mix the honey and Dijon mustard and put aside. Mix the meat, herbs, breadcrumbs, wholegrain mustard, bacon and salt and pepper in a bowl. Divide the mix in two.

Wrap half of the mixture in clingfilm and then roll it out to the length of the pastry. Place in the fridge and leave for about an hour to firm up. Repeat with the second batch.

Meanwhile, preheat the oven to 220°C. Roll out the pastry, cut it in half lengthways and brush with the honey and mustard mix.

Take the meat out of the fridge, remove the clingfilm and put the meat in the middle of the pastry sheets. Roll the pastry and brush edge with water to seal. Brush the top of the sausage rolls with the beaten egg and sprinkle with the sesame seeds.

Cut the rolls into thumb-sized pieces and place them on parchment paper. Cook for about 15 to 20 minutes until pastry is golden brown.

Irish Independent

Editors Choice

Also in Life