Festive Recipe: Sausage Rolls
Festive Sausage Rolls
These “best ever “sausage rolls are what you need for any Christmas celebration.
Ingredients for 16 Sausage Rolls
1 Tablespoon Rapeseed Oil
1 Red Onion, peeled and finely sliced
40g Dried Cranberries
1 Tablespoon Red Wine Vinegar
400g Minced Pork
3 Sage Leaves, shredded
½ Teaspoon Ground Nutmeg
Salt & Freshly Ground Black Pepper
320g sheet Ready-rolled Puff Pastry
A sprinkling of Flour
1 Free-range Egg
A little Milk
2 Teaspoons Nigella Seeds
Put the oil into a small heavy based pan over a moderate heat. Fry the onions and cook for 2 minutes. Stir in the sultanas, hazelnuts and vinegar (this preserves the red onion’s colour). Cook for a further 4 minutes until soft.
Put the minced pork into a mixing bowl. Add the cooked onion, sage, nutmeg and season well with salt and pepper. Blend the mixture together with a wooden spoon or gloved hands.
Sprinkle flour on the surface and unroll the puff pastry sheet onto it. Cut the sheet lengthways into two strips.
Divide the pork mixture into 2, and place the meat evenly along the lengths of the pastry.
Mix the egg with a little milk and a pinch of salt. Roll the pastry over the meat filling and use the egg mix to seal the join. Now brush the top of the pastry rolls with the remaining egg mix.
Cut each length into 8 even pieces. Sprinkle the tops with nigella seeds and transfer to a baking sheet lined with baking parchment.
Bake in a preheated oven at 200°C for 20 minutes until golden. Allow to cool a little before serving, or chill and reheat when required.