Yo, ho, ho… It’s only a few days until Christmas! Which means only a few days until you’ll be stuffing your face with as many cheeses as possible and downing copiys amounts of mulled wine (unless you’re like me, in which case you’re already well underway with both of these things). I hope you’re enjoying my Great Christmas Bake Off Series thus far and have given my Mint Aero Cheesecake a go, and/or my Salted Caramel, Chocolate and Hazelnut Bombe! This time it’s one for the savoury lovers with my sausage, stuffing and cranberry rolls recipe! Everyone loves a sausage roll and you’ll be a popular one when you turn up at your nan’s with a plate of these for the Christmas Day evening buffet! Let’s get going. You’re gunna need…
270g cumberland sausages
130g stuffing for sausagemeat mix
320g all butter puff pastry sheet
2 tbsp cranberry sauce
1 small beaten egg, for glazing
1. Preheat the oven to 190ºC, gas mark 5. Using a sharp knife, slice the sausage skins and squeeze out the sausagemeat into a bowl. Follow the instructions on the back of the stuffing mix box, adding in the required amount of boiling water, and mix in a bowl. Add to the sausagemeat and blend well together.
2. Unroll the pastry on a lightly floured work surface and cut it in half lengthways. Spoon the cranberry sauce down the centre of each half. Divide the sausagemeat mixture in half and roll each batch into a long sausage the same length as the pastry. Lay each half on top of the cranberry sauce.
3. Brush the edges of the pastry with a little beaten egg. Fold the pastry over the sausage, then roll it over so that the join is underneath. Cut each piece into 8 sausage rolls. Line 2 baking sheets with baking parchment and transfer the sausage rolls onto them, keeping the pastry join at the bottom. Brush a little more egg over the top and bake for 20–25 minutes, until the sausagemeat is cooked through. Transfer to a wire rack to cool before serving.
Enjoy! Perfect for Boxing Day and New Years Eve too!