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Christmas Sausage Rolls with Spiced Cranberry Sauce
Ingredients
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1 tablespoon olive oil
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1 small onion, finely chopped
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400 grams (14 oz) pork sausage meat
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75 grams (3 oz) chestnuts, roughly chopped
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3 teaspoons Mixed Spice
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2 teaspoons Schwartz Mixed Herbs
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320 grams (11 oz) sheet ready-rolled puff pastry
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1 egg, beaten
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1 of Schwartz Poppy Seeds or Sesame Seeds or a mixture of the two
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250 grams (9 oz) fresh or frozen cranberries
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100 grams (4 oz) caster sugar
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Juice and zest 1 orange
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2 teaspoons Schwartz Ground Cinnamon
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50 millilitres (2fl oz) water
Key Products
Instructions
- 1 1. Heat the olive oil in a non-stick frying pan over a medium heat, and cook the onion for 6-8 minutes until soft but not coloured. Transfer to a large bowl and leave to cool.
- 2 2. Preheat the oven 200°C, 180°C fan, gas mark 6. Add the sausage meat, chestnuts, mixed spice, mixed herbs to the bowl with the onions, and mix together until well combined.
- 3 3. Unroll the pastry, and cut in half lengthways, making two long strips. Halve the sausage mix and lay each half along the long edge of one of the pastry strips in a thin sausage shape, leaving a 1cm edge. Tightly roll the pastry around the sausage meat and brush the ends with egg to secure. Cut each roll into 10 pieces and arrange on a baking tray. Brush each sausage roll with more beaten egg and sprinkle over a few poppy or sesame seeds seed. Bake for 30-35 minutes until golden and crisp.
- 4 4. Meanwhile, to make the cranberry sauce place the cranberries, sugar, orange juice and zest, Cinnamon and water in a saucepan over a medium heat. Bring to the boil and simmer for 10 minutes until the cranberries have broken down and you have a jammy consistency.
- 5 5. The sausage rolls can be served warm or at room temperature with the cranberry sauce the same in a small bowl for spooning.
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