Sunday Bruch with Kal and Rosy-Recipe!
‘Sue’s super special Pork and Cranberry Sausage Rolls’
The addition of dried cranberries and a hint of orange zest gives these scrummy sausage rolls a deliciously mild sweetness, like a good pork stuffing
Preparation time: 25 minutes
Cooking time: 20 minutes
Total time: 45 minutes 45 minutes
Makes: 12 small rolls
375g ready-rolled puff pastry
Plain flour, for dusting
450g free-range pork sausages
30g dried cranberries, chopped
1 orange, finely grated zest
6 sage leaves, finely chopped
1 egg, beaten
2 tsp fennel seeds
Preheat the oven to 220°C/gas 7. Place the pastry on a lightly floured work surface and unroll. Roll out a little more so you have a rectangle roughly 25cm x 33cm. Divide the pastry in half lengthways, so you have 2 long pieces.
Make a slit down the length of each sausage and remove their skins. Place the meat in a large mixing bowl with the cranberries, orange zest and sage and mix till well combined. Halve the mixture and, using slightly wet hands, gently form each into a long skinny sausage the same length as the pastry.
Place a long sausage in the middle of one of the pastry pieces and brush one of its long edges with some of the egg. Roll into a long cylinder, making sure the pastry overlaps where it meets. Place seam-side down and use a sharp knife to cut into 6 rolls. Gently squeeze the cut ends of each to neaten them if necessary. Repeat with the other half.
Transfer the rolls to a large, non-stick baking sheet. Brush with egg and sprinkle with the fennel seeds. Bake for 20 minutes or till cooked and golden brown. Allow to cool.