Yields:
12 Servings
Difficulty: Easy
Prep Time: 30 Mins
Cook Time:
25 Mins
Total Time:
55 Mins
These festive cranberry, sage and chestnut sausage rolls are the ultimate Christmas party bake. Made with juicy pork sausagemeat, finely chopped chestnuts and cranberries, and fragrant fresh sage, they’re wrapped in golden, flaky puff pastry and finished with a hidden layer of tangy cranberry sauce for extra flavour.
Perfect for Christmas entertaining, buffets, or make-ahead freezer bakes, these sausage rolls can be prepped in advance, chilled or frozen, then baked until crisp and irresistible. Serve warm with extra cranberry sauce for dipping and watch them disappear fast.
Ingredients
Adjust Servings
Instructions
- In a large bowl add the sausagemeat, cranberries, chestnuts, sage and cranberry sauce combine well, season to taste.
- Unroll the pastry and cut down the middle lengthways or widthways. Divide the sausage meat in half and place a tbsp of cranberry sauce down the middle of each length of pastry and top with the sausage meat.
- Brush the egg down one side of the pastry. Roll the pastry around the sausage meat using the egg to seal the edges.
- Chill for 20 minutes, or at this stage they can be kept covered in the fridge for up to 2 days or placed in a sealed container and stored in the freezer for up to a month (defrost completely in the fridge before cooking).
- Preheat the oven to 200°C/180°C fan/ Gas Mark 6.
- Cut each piece into approximately 6 sausage rolls and place on a lightly oiled baking tray.Lightly score and brush the tops with the rest of the egg. Bake for 20-25 mins or until golden and cooked through. Allow to stand for 5-10 minutes before serving. Enjoy!
Should be 180 degrees not 280 degrees fan oven
whoops – sorry Steve! I have now updated.
I hope you enjoy them. Have a wonderful weekend.
Absolutely delicious. I’ve had to go and buy more sausage meat and pastry to make them again!