Christmas Sausage Rolls
Christmas Sausage Rolls are a super easy festive snack! They are perfect for the lead up to Christmas or for leftovers on boxing day.
Servings: 36
Calories: 321kcal
Equipment
- 1 Small fork to remove the sausage casings
- 1 Food processor to combine the filling ingredients
- 2 Baking tray
- 2 Silicon Baking Mats
- 1 Chopping board to roll the sausage rolls
- 1 Knife to cut the long pastry rolls
- 1 Gladwrap optional, helps to keep the filling together
Ingredients
- ½ cup pistachio nuts
- 500 grams/16 oz pork sausages Note 1
- 500 grams/16 oz pork mince (ground pork)
- ⅓ cup cranberry sauce
- 1 teaspoon cinnamon
- 1 tbs dried onion
- ¼ teaspoon salt
- ½ teaspoon cracked black pepper
- 9 sheets puff pastry thawed
- 1 egg
- 1 tablespoon sesame seeds
- 1 tablespoon black poppy seeds
Instructions
- Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
- Thaw pastry: remove packaging from pastry sheets and set flat in front of you. Allow to defrost (will take 5 mins).
- Prep the sausages: remove the casing from each sausage starting at one end and working up to the other. Note 2
- Combine filling ingredients: add the sausage meat, pork mince, cranberry sauce, chopped pistachios, dried onion, cinnamon, salt and pepper to food processor bowl. Blitz to combine. Roll the filling out and wrap in cling wrap (optional).
- Roll the sausage rolls: working one sheet at a time lay the pastry sheet onto a chopping board and transfer the rolled filled on top. Roll the pastry sheet around the filling. Brush the whisked egg onto the overlap and press gently to seal. Note 3
- Cut into portions: use a knife to trim the excess pastry off each end and then cut each rolled sausage into 4 small sausage rolls Note 4
- Coat with egg: use a pastry brush to coat the top part of the sausage rolls with the whisked eggs Note 5
- Decorate: sprinkle sesame seeds over the top of the sausage rolls (the egg will ensure they stick).
- Oven Bake: place in the oven for 25- 30 mins or until the pastry has turned light golden brown.
- Serve: provide either tomato sauce (ketch up), BBQ, cranberry sauce or plum sauce and dig in!
Notes
- Note 1 - Sausages: Go for plain pork sausages that don't have additional ingredients such as cheese and or herbs.
- Note 2 - Removing the sausage skin: I find a small fork (teaspoon size) the most effective way of removing the skin. It helps to open the end up and then you can lift it and run it the length, removing it in one go. Try and hold the sausage flat as the skin will get stuck if the sausage gets bent.
- Note 3 - Rolling the pastry: make this a snug fit so when the pastry cooks, it stays tight around the filling.
- Note 4 Sausage rolls: I cut each long length of pastry into 4 sausage rolls. Feel free to do the same or make them bigger (less portions per long length) or smaller (more portions per long length) than this.
- Note 5 Seal the overlap with egg: when you roll the pastry, ensure there is a slight overlap. Then brush a little egg on this overlap and seal the pastry.
Nutrition
Calories: 321kcal | Carbohydrates: 20g | Protein: 8g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 25mg | Sodium: 216mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 0.4mg | Calcium: 13mg | Iron: 1mg