Christmas Sausage Rolls
A flavour-packed festive twist on classic homemade sausage rolls, with flaky puff pastry, pork sausage meat, sage and onion stuffing and cranberry sauce. Perfect for Christmas buffets and making ahead.
Servings: 16 servings
Calories: 153kcal
Ingredients
- 40 g of Stuffing mix
- 75 ml of Freshly boiled water
- 400 g of Pork sausages
- 320 g of Puff pastry
- 3 tablespoons of Cranberry sauce
- 1 Egg whisked
- 1 tablespoon of Poppy seeds
Instructions
- Prep: Preheat the oven to 200°C/180°C fan/400°F/Gas 6 and line a baking tray with baking paper. Remove the pastry from the fridge.
- Make the stuffing: Put 40 g of Stuffing mix in a jug and pour over 75 ml of Freshly boiled water. Stir well and leave until the water has been absorbed and the stuffing has cooled.
- Prepare the sausage meat: Meanwhile, remove the casings from 400 g of Pork sausages.
- Make the filling: Put the sausage meat into a bowl, add the cooled stuffing and mix until evenly combined. The mixture should hold together without being watery.
- Fill the pastry: Unroll 320 g of Puff pastry and cut it in half lengthways to make two long strips.Divide the sausage mixture between the strips, shaping it into a long sausage along each one. Spoon 3 tablespoons of Cranberry sauce over the sausage meat, keeping it away from the pastry edges.
- Fold the pastry: Fold the pastry over the filling and press the edges together to seal. Use a fork to crimp the edges so the filling stays inside.
- Top and cut: Brush the pastry with 1 Egg (whisked) and sprinkle with 1 tablespoon of Poppy seeds. Using a sharp knife, cut each long roll into eight pieces to make 16 sausage rolls in total.
- Cook the sausage rolls: Arrange on the lined baking tray, leaving a little space between each one.Bake for 25-30 minutes until the pastry is puffed and golden and the sausage meat is cooked all the way through.
- Cool: Leave to cool slightly before serving, as the cranberry filling can be very hot.
Notes
- Avoid soggy pastry: Let the stuffing absorb the water and cool completely. Use a thick cranberry sauce.
- Keep the pastry cool: If it becomes too soft to handle or slice, chill the assembled rolls briefly before baking.
- Seal well: Avoid overfilling and firmly crimp the pastry edges with a fork.
- Check they're cooked: The pastry should be golden and the sausage meat thoroughly cooked. If baking from frozen, allow approximately 10 extra minutes and check the centre.
Nutrition
Serving: 1sausage roll | Calories: 153kcal | Carbohydrates: 11g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 434mg | Potassium: 15mg | Fibre: 0.5g | Sugar: 2g | Vitamin A: 16IU | Vitamin C: 0.03mg | Calcium: 12mg | Iron: 0.2mg
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