Cranberry Sausage Rolls recipe
A moreish, festive treat, these sausage rolls contain an irresistible burst of cranberry in each bite, wrapped in puff pastry.
What you'll need
MAKES 16-20.
1. 1⁄2 small red onion, very finely chopped
2. 400g sausagemeat, such as Fortnum’s Rare Breed Pork Sausages, skin removed
3. 500g ready to use puff pastry block
4. 2 tbsp Fortnum’s Cranberry Sauce
5. 1 beaten egg
6. Sesame seeds to decorate (optional)
7. Fortnum’s Tomato Ketchup, to serve
8. Freshly ground black pepper
What to do
1. Mix the chopped onion into the sausage meat. Roll out the pastry on a lightly floured surface to the thickness of a pound coin, roughly 35cm x 22cm. Cut in half lengthways and trim edges straight.
2. Divide the sausage mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge. Spread some of the cranberry sauce along each length of pastry.
3. Tightly pull the pastry over the sausage meat and brush the edges with the beaten egg, pressing to secure. Use a fork to press a pattern into the edge of each length of pastry.
4. Cut each roll into 8-10 pieces with a sharp knife, each about 4cm long. Use a fork to poke some holes into the top of each.
5. Arrange on two lined baking sheets and glaze with beaten egg, finishing with a few sesame seeds sprinkled on top. Chill for 20 minutes. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6.
6. Cook on two oven shelves for 25-30 mins, swapping the trays around halfway through cooking, until the pastry is puffed and crisp and the meat has cooked through.
7. Serve warm with Fortnum’s Ketchup.
Inspiration
Shortcrust Stars
Scotch Egg