Cranberry and pheasant sausage rolls
- Prepare
- 1-2 hours
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Nut-free
Sausage rolls don’t get more festive than this! This centre-piece sausage roll is perfect for sharing at a Christmas event. Serve with cranberry sauce – what else?
Ingredients
- cranberries: 100g/3½oz dried cranberries, soaked in port
- pheasant: 250g/9oz minced pheasant
- pork belly: 250g/9oz minced pork belly or shoulder
- garlic: 1 garlic clove, peeled and crushed
- thyme: ½ tsp thyme leaves
- allspice: pinch allspice
- berry: 1 juniper berry, finely crushed
- black pepper: salt and freshly ground black pepper
- plain flour: plain flour, for dusting
- puff pastry: 1 x 375g packet ready-rolled puff pastry
- egg yolks: 1 free-range egg, lightly beaten OR 2 free-range egg yolks, lightly beaten
- black sesame seeds: 1 tbsp black sesame seeds
- sesame seeds: 1 tbsp white sesame seeds
- cranberry sauce: 250g/9oz cranberry sauce, to serve
Method
Drain and chop up the cranberries. Mix them with the minced meats in a large bowl. Add the garlic, thyme, allspice and crushed juniper and season with salt and pepper.
Roll the meat into a log shape and wrap in cling film. Allow to rest in the fridge for at least an hour.
Sprinkle some flour on the work surface and place the pastry on top. Lay the sausage on the pastry and roll up tightly. Seal the edge with beaten egg. Transfer to the fridge to chill for 10 minutes.
Preheat the oven to 200C/180C Fan/Gas 6.
Put the sesame seeds in two separate bowls. Brush the sausage roll all over with beaten egg and roll in both bowls of sesame seeds.
Bake for 20-25 minutes, or until golden and cooked through.
Serve the sausage rolls warm cut into slices with a dollop of cranberry sauce.
