Christmas-stuffing sausage rolls
MAKES 1 SAUSAGE ROLL
• 320g sheet puff pastry
FOR THE SAUSAGEMEAT
• 1 large onion , chopped into small pieces
• vegetable oil
• 400g sausagemeat
• 200g soft white breadcrumbs
• 75g chopped dried cranberries
• 1 egg , plus extra beaten egg to glaze
• 2 tbsp whole milk
• 2 tsp dried sage
• handful of poppy seeds
FOR THE DIPPING SAUCE
• 200g cranberry sauce
• 1 large orange , zested and juiced
• pinch of ground cinnamon
• 1 tsp soft brown sugar
AS SEEN ON Christmas Kitchen
1 Heat the oven to 180C / 160C fan / gas 4 . While the oven is preheating , put a heavy-bottomed baking tray inside the oven , upside down , to heat through . 2 Fry the onions in a frying pan with a splash of oil for 5 mins until soft and translucent . Tip the cooked onions into a large bowl with the
Suzie Lee sausagemeat , breadcrumbs , dried cranberries , egg , milk , sage and a pinch of salt and pepper . Combine well using a wooden spoon . 3 Cut the pastry sheet into two rectangles . Transfer both pastry rectangles to a sheet of baking parchment the same size as a baking tray . Take half the sausagemeat and arrange it into a vertical log , placed in the middle of one pastry rectangle . You should have two strips of pastry exposed on each side of the sausagemeat log . Repeat with the remaining pastry rectangle . 4 Fold one exposed pastry strip over the sausagemeat , then brush the top with beaten egg . Fold the other strip of pastry over the top , totally encasing the sausagemeat lengthways . Gently flip the whole sausage roll , so the seam is underneath . Repeat the folding process with the other sausage roll . 5 Make incisions across the width of each sausage roll about 2.5cm apart to just expose the sausagemeat underneath . Brush with beaten egg to glaze and top with a sprinkle of poppy seeds . 6 Gently transfer the sausage rolls to a baking tray , keeping the rolls on top of their baking parchment . Put the tray directly on top of the preheated baking tray that ’ s already in the oven ( this step will ensure a crispy bottom ). Cook for 25-30 mins until golden . 7 Put all the dipping sauce ingredients into a small saucepan , bring to the boil and then reduce the heat to a low simmer . Cook for about 5 mins until thickened . Loosen with a splash of water if it ’ s too thick . 8 Serve the warm sausage rolls cut into bite-sized pieces ( sliced along the incisions is best ) with dipping sauce on the side .
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