There is nothing better than a sausage roll however adding cranberry sauce takes it to the next level. This cranberry sausage rolls recipe is a fabulous way to use up leftover cranberry sauce from Christmas dinner to create delicious Christmas party food. This is the perfect get ahead sausage roll recipe for Christmas. Make them days in advance and store them in the fridge or make them weeks in advance and store them in the freezer.
375gPuff Pastry(if frozen make sure it has defrosted before use)
flour(for dusting)
500gPork Sausage Meat
200gcranberry sauce(chunky or smooth both work. Leftover cranberry sauce works brilliantly)
1Egg
Instructions
Take the puff pastry out of the fridge about 20 minutes to half an hour before you want to start. This helps it soften up and makes it easier to roll out.
Preheat the oven to 200ºC fan / 400ºF / Gas Mark 7.
Line 2 baking trays with greaseproof paper / baking parchment.
Add a little all-purpose (plain flour) to your worktop and roll out the 375g of Puff Pastry (try to keep it rectangular) or unroll a sheet of ready-rolled puff pastry.
Cut the pastry sheets into 3 equal pieces.
Spoon the cranberry sauce onto the puff pastry in the centre making a line in the middle of each piece.
Add the 500g of sausage meat into a bowl, divide into 3 and using your hands form into thin sausages and place them the length of each piece of puff pastry on top of the cranberry sauce.
Beat 1 egg in a small bowl and use a pastry brush to brush over the pastry.
Paint a line of egg brush along one edge and roll the sausage meat up (from the non-brushed side) in the pastry and place them seam side down (this will help stop them from unravelling in the oven).
Gently score the top of the sausage roll.
Use a knife and cut them into bite-size pieces. I tend to cut them into 8 pieces each but you can make them smaller. Place them on the prepared baking tray. Leave a gap between them so they can expand up in the oven.
Brush the sausage rolls with the beaten egg and place them in the oven. (You can add a sprinkle of dried herbs on top if you would like for decoration and more flavour)
Bake the pork and cranberry sausage rolls for 20 minutes until they are light golden brown. (You can cut into a sausage roll to check the meat is cooked.)
Serve hot or cold.
Notes
•A great recipe to use up leftover cranberry sauce after Christmas. A perfect Boxing day snack.•These cranberry sausage rolls are great to make ahead of time. Once they are made (before you add the beaten egg) place them in the fridge and pull them out when you're ready to bake. Add the beaten egg and bake for the same amount of time as the recipe.•If you can't find sausage meat you can use regular sausages and cut the skins off.•The sausage rolls can be eaten hot or cold.•You can freeze them before they are baked to enjoy later. Defrost them and then bake as per the instructions. (Freeze before adding the egg wash)•Easy to make gluten-free by using gluten-free pastry.•Make vegan sausage rolls by using vegan sausage meat.•You could also mix equal parts cranberry sauce and sweet chilli sauce for a fruity spicy dipping sauce.