Duck sausage rolls

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

These easy duck sausage Wellington rolls with apricot blatjang are the perfect way to start your festive feast.

Ingredients

400 g Woolworths free-range duck sausages
For the cream-cheese pastry:
240 g flour
1/2t salt
250 g cold butter
250 g grated cream cheese
1 free-range egg, beaten
1 T water
For the apricot blatjang:
250 g dried apricots, finely chopped
100 g sultanas
1 onion, finely chopped
1 cup malt or sherry vinegar
1 cup vino cotto
1 red chilli, chopped
1 t mustard seeds
5 T Muscovado sugar

Cooking Instructions

1. Remove the sausage meat from the casings. To make the pastry, place the flour and salt in a large bowl. Rub in the butter using your fingertips or use a food processor until it’s the consistency of breadcrumbs. Mix in the cream cheese. Bring together to form a ball, wrap in clingwrap and chill for an hour or overnight.

2. Preheat oven to 200°C. Beat the egg and water together. Unwrap the pastry and roll out on a floured surface to a thickness of about 3 mm. Cut in half horizontally.

3. Spoon half the sausage meat down the middle of each piece, shaping it neatly into a long sausage. Brush the pastry with the beaten egg, then bring it over the sausage meat and seal using a fork. Cut into pieces about 8 cm long. Cut out stars from the pastry scraps.

4. Brush the top with egg, top with the star cut-outs and brush with egg again. Place on a greased baking tray and bake for 20 minutes, or until golden. Serve with the blatjang.

5. To make the blatjang, place all the ingredients except the sugar into a pan and gently simmer for 20 minutes, stirring occasionally. Add the sugar and simmer until thick. Cool and spoon into a jar. Cover and chill.

Chef Tip: Use pork, chicken or lamb sausages if you prefer. The blatjang makes a great gift, so triple the batch.

Find more starter ideas for your festive table here.

Photographer: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Strydom and Marcelle De Wet