Ingredients
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1 puff pastry, about 500 g
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Meat from 5 DuBreton Toulouse sausages
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1 finely chopped onion
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A few leaves of thyme, chopped
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A few leaves of oregano, chopped
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45 ml (3 tbsp) Dijon mustard
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1 beaten egg
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10 ml (2 tsp) sesame seeds
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250 ml (1 cup) fresh or frozen cranberries
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60 ml (1/4 cup) brown sugar
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60 ml (1/4 cup) water
Preparations
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Preheat the oven to 400°F.
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In a pan over medium heat, add a dash of olive oil. Add the onions, season with salt and pepper. Cook for 5-6 minutes. Add the herbs and cook for another 1-2 minutes. Let it cool slightly.
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Place the sausage meat in a bowl. Add the onion mixture and mix well.
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Roll out the puff pastry on a floured surface to create a large rectangle, approximately 30 x 45 cm. Place the mustard in the middle of the pastry and spread the sausage mixture over the mustard.
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Fold the two edges of the pastry over the sausage mixture. Seal well. Using a knife, make 16 cuts in the pastry roll without cutting all the way through. Bring one end to the other to form the crown.
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Place the crown on a baking sheet. Slightly turn the pastry cuts outward to expose the filling. Brush with the beaten egg. Sprinkle with sesame seeds. Bake for 30-35 minutes.
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In a saucepan over medium heat, add the cranberries, brown sugar, and water. Bring to a boil and lightly crush the cranberries. Reduce the heat and cook for 5-6 minutes. Season with salt and pepper.
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Serve the sausage crown with the cranberry sauce.
