Sage, onion and pork meet tangy cranberry sauce in these delicious morsels. To make them vegetarian, simply make up 500g vegetarian stuffing mix and use in place of the sausagemeat filling.
Recipe by Martha Collison
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Preheat the oven to 200°C, gas mark 6, and line a baking sheet with parchment. Put the oil in a frying pan over a medium heat, add the onion and fry for 10 minutes, until soft and starting to brown.
Tip into a large bowl and add the sausagemeat, 2 tbsp cranberry sauce and the sage. Season with black pepper. Mash with a fork or squeeze together using your hands.
Unroll the pastry (keeping it on the baking parchment it comes wrapped in), then slice in ½ widthways to form 2 rectangles. Spread 1 tbsp cranberry sauce down the middle of each piece of pastry.
Divide the sausagemeat mixture in ½, then roll each piece into a long, even sausage shape the same length as the pastry. Place one of the sausagemeat rolls on the top of the cranberry sauce on one of the pastry strips. Brush the exposed pastry with a little beaten egg, then roll up tightly. Repeat with the second pastry strip and sausagemeat filling, then cut each roll into 6 pieces.
Place the sausage rolls on the lined baking sheet, then brush the tops with the remaining beaten egg. Make several diagonal cuts on the top of the pastry. Bake for 30-35 minutes, or until golden brown and cooked through with no pink meat remaining. (Some of the cranberry sauce might have oozed out, but this adds to their charm.) Serve the rolls warm, or leave to cool completely and keep in the fridge for up to 2 days.
Martha’s tip
This recipe makes 12 large rolls, but you could cut them into smaller pieces and reduce the cooking time slightly to make mini ones. (Just check they’re still cooked through with no pink meat.)
Typical values per item when made using specific products in recipe
Energy | 989kJ/ 237kcals |
|---|---|
Fat | 15g |
Saturated Fat | 6.3g |
Carbohydrates | 18g |
Sugars | 4.1g |
Fibre | 0.6g |
Protein | 7.7g |
Salt | 0.7g |
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