Sausage rolls are a perennial favourite at many a buffet but they can often leave you feeling a little disappointed, to say the least. Not so these Pork and Cranberry Sausage Rolls. Filled with a really simple to make pork sausagemeat mixture, the addition of cranberry sauce really makes the flavour zing. Put these on your party table and they will disappear in a flash and leave your guests wanting more.
When it comes to making party food there is often a lot to be done. Given that you don’t want to spend too long in the kitchen, I have opted to use ready rolled puff pastry. One sheet is just right for making 16 mini sausage rolls. You could make your own pastry, but I’m inclined not to bother. I used ready rolled because that is what I can get in my local store, but you could also use blocks of puff pastry which tend to be a bit cheaper. If you choose to roll your own, roll out to a rectangle of about 25 x 35cm and the thickness of a £1 coin. For the best flavoured puff pastry use the all butter variety. Sausage rolls are also delicious made with short crust pastry, which is easy to make yourself.
The Sausage Meat
A sausage roll is only as good as the sausage in it. You could buy sausagemeat, or remove the the skins from sausages. But it is equally easy to make your own. I used minced pork and simply added a finely chopped shallot and some dried herbs. The result was a really meaty sausagemeat prefect for the filling.
The Cranberry Sauce
The cranberry sauce really lifts the flavour of these sausage rolls to the next level. I used my own home-made cranberry sauce which has a real tang. It is easy to make and only takes minutes, so I strongly urge you to make your own. The flavour is so much better than shop bought cranberry sauce. You only need a few tablespoons for the sausage rolls but it freezes well. Make it now, freeze it, and it will be one more task ticked of the list for Christmas.
Baking the Pork and Cranberry Sausage Rolls.
One sheet of pastry makes two long sausage rolls. I cut each roll into 8 individual mini sausage rolls that are just a couple of bites each, perfect for parties. You can do this either before or after baking. Bear in mind thought that the cranberry sauce does tend to leak out a bit during baking. Not the end of the world, but make sure you remove the sausage rolls from the tray before they cool or they will stick.
Step by step Pork and Cranberry Sausage Rolls
- 350 g minced pork
- 1 shallot finely chopped
- 1 tsp dried thyme
- 1 tsp dried mixed herbs
- salt and freshly ground black pepper
- 320 g sheet of ready rolled puff pastry
- about 4 tbsp cranberry sauce
- 1 beaten egg to glaze
Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
- Place the minced pork in a mixing bowl. Add the chopped shallot and herbs. Season with salt and pepper and mix well.
- Cut the pastry sheet in half lengthways. Shape half the meat mixture into one long sausage and place in the middle of one piece of the pastry.
- Spoon a little cranberry sauce along the length of sausagemeat.
- Brush along the edge of the pastry with a little beaten egg, then fold the pastry over to enclose the filling. Press the pastry together with a fork to seal.
- Cut into 8 pieces and place on a lightly greased baking sheet. Repeat to make another 8 sausage rolls.
Bake for 25 minutes until golden. Serve warm or cold.
Freeze for up to 2 months in a sealed container. Defrost fully before serving.
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)
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