SupperClub: Want to impress your loved ones with home-cooking this year? Try Donal Skehan’s tasty Christmas sausage rolls
25g sesame seeds, to sprinkle on topMix 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 together in a bowl. Divide the mixture in two. Wrap the meat mixture in cling film 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.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 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. 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.
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