I wanted to make some sausage rolls for a Boxing Day day buffet. This is a great way to use up a bit of leftover cranberry sauce. We always have a bit of an open house on Boxing Day if we are not away for Christmas so wanted to make some sausage rolls but with a festive twist.
I have used turkey sausages in this recipe with ready rolled puff pastry so it’s really easy to prepare either in advance or on the day. You can freeze these unbaked so they can be cooked from frozen when needed.
I have used my homemade cranberry sauce for this recipe but you can use ready made if you like.
I decided to add some dried cranberries and roughly chopped blanched hazelnuts for a bit of texture.
They are perfect served warm with some extra cranberry sauce - what’s not to love this festive season.
Start by removing the skins from the sausages and place them in a medium sized bowl.
Then add the dried cranberries. cranberry sauce, dried sage,25g hazelnuts, salt and pepper.
Using your hand mix it altogether so it’s all combined.
Unroll the puff pastry and cut in half lengthways.
Divide the sausage mixture in half and roll into two logs roughly the same length as the puff pastry, then place them in the middle of each piece of pastry.
Brush the egg yolk down one side of each piece of pastry.
Take the side without the egg wash over the top of the sausage then bring the egg washed side over and pinch the two edges together to seal.
Roll so the seam is underneath. Repeat with the second piece of pastry. Place both rolls onto a baking sheet and chill in the fridge for at least 30 minutes.
Pre-heat the oven to 220°C (200°C fan).
Take the rolls out of the fridge and trim the edges then slice each log into 6 pieces.
Brush with the remaining egg then with some kitchen scissors cut three air vents into each individual roll.
Sprinkle with remaining hazelnuts.
Bake for 25 minutes.
Serve warm or cold with cranberry sauce.
Turkey & Cranberry Sausage Rolls
Sarah’s servings: 12
Sarah’s skill: Easy
Baking time: 25 minutes
INGREDIENTS
450g turkey sausages
40g dried cranberries
3 tbsp cranberry sauce
1 tsp dried sage
35g blanched hazelnuts, roughly chopped
½ tsp salt
½ tsp pepper
320g puff pastry, ready rolled
1 large egg, yolk
METHOD
Start by removing the skins from the sausages and place them in a medium sized bowl.
Then add the dried cranberries. cranberry sauce, dried sage, 25g hazelnuts, salt and pepper.
Using your hand mix it together so it’s all combined.
Unroll the puff pastry sheet and cut in half lengthways.
Divide the sausage mixture in half and roll into two logs roughly the same length as the puff pastry, then place them in the middle of each piece of pastry.
Brush the egg yolk down one side of each piece of pastry.
Take the side without the egg wash over the top of the sausage then bring the egg washed side over and pinch the two edges together to seal. Roll so the seam is underneath. Repeat with the second piece of pastry.
Place both rolls onto a baking sheet and chill in the fridge for at least 30 minutes.
Pre-heat the oven to 220°C (200°C fan).
Take the rolls out of the fridge and trim the edges then slice each log into six pieces.
Brush with the remaining egg then with a knife or scissors cut three air vents into each individual roll.
Sprinkle with the remaining 10g of chopped hazelnuts.
Bake for 25 minutes.
Serve warm or cold with cranberry sauce.
EQUIPMENT USED
SARAH’S EXTRA SLICE
If you can’t get turkey sausages then chicken would work well too.
You can freeze the sausage rolls uncooked then cook on the day.
You can use fresh sage if you prefer to dried.
If you don’t like or are allergic to nuts just leave them out of the recipe.
Serve warm or cold with cranberry sauce.
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