Christmas Sausage Rolls
16 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 375 g Puff pastry
- 6 Sausages
- 40 g Stuffing mix
- 75 ml Water (freshly boiled)
- 3 tablespoons Cranberry sauce
- 1 Egg (whisked)
- 1 tbsp Poppy seeds
Method
- Preheat your oven to at 200ยฐC/180ยฐC(fan)/400ยฐF/Gas 6.
- Pour 75 ml Water (boiled) into a jug and add 40 g Stuffing mix. Stir well and leave to cool. Remove the sausage meat form 6 Sausages.
- Add the stuffing to the sausage meat. Mix well to combine.
- Cut 375 g Puff pastry in half lengthways.
- Divide the sausage meat between the two strips. Add 3 tbsp Cranberry sauce on top of the meat.
- Fold the pastry over the sausage meat and press down the seam. Use a fork to crimp the edge.
- Brush over 1 Egg (whisked) and sprinkle over 1 tbsp Poppy seeds. Cut into 16 individual rolls.
- Put the individual rolls onto a lined baking tray. Cook for 25-30 minutes.