snack
Christmas Sausage Rolls
Info
Sage and onion sausage rolls stuffed with oozy Camembert and cranberry sauce. Wrapped in flaky puff pastry and served with gravy.Ingredients
Method
Ingredients
- 450g sausage meat
- 1/2 tbsp Bart sage
- 1/2 tbsp Bart onion granules
- 3 tbsp breadcrumbs
- 320g/8oz ready rolled puff pastry
- 3 tbsp cranberry sauce
- 125g Brie or Camembert, sliced
- 1 small egg, beaten
- Gravy to serve, optional
Method
- Preheat the oven to 220C/200C fan.
- Add the sausage meat, sage, onion granules, and breadcrumbs to a mixing bowl. Mix well with your hands.
- Roll out the pastry and spread the cranberry sauce down the length of the pastry in a 2-inch line slightly to one side of the centre.
- Shape the sausage meat into a large log on top of the cranberry sauce. Top with the sliced cheese. Brush the shorter edge of the pastry with a little egg wash and wrap the pastry around the sausage. Press together the edges and seal with a fork.
- Slice into 8 large sausage rolls.
- Place well-spaced apart on a lined baking tray. Brush the rolls with egg wash and sprinkle over a little more sage. Bake for 25 minutes, or until the pastry is golden and the sausage is cooked through.
- Serve warm with gravy, if desired.
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