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Saturday, 17 December 2016

Twelve Days of Christmas - Apple and Cranberry Sausage Rolls

cranberry-and-apple-sausgae-rolls
cranberry-and-apple-sausgae-rolls
cranberry-and-apple-sausgae-rolls

It just wouldn't be a Christmas party without sausage rolls!  It's one of those things I remember from being very young, at end of school Christmas parties or any family gatherings when there was buffet style food served. They will forever have a place as traditionally Christmas for me, along with chocolate coins, shortbread and Terry's chocolate orange. Even now it seems to be one of the first thoughts when you think party food. And while when we were younger I'm sure they would have all been shop bought, they are so easy to make you're self that it seems a shame not to. This is one of our favourite festive recipes, the apple and cranberry give sweetness, while the sage keeps the savoury you want from a sausage roll. 

Ingredients: (makes 16 sausage rolls)
2 sheets of roll out puff pastry
12 good pork sausages -about 640g
1 apple -diced into 1cm cubes
1/2 a small onion -finely chopped
1 teaspoon of dried sage
1/4 teaspoon of salt
60g dried cranberries -finely chopped
1 beaten egg

apple-and-cranberry-sausage-rolls
apple-and-cranberry-sausage-rolls
apple-and-cranberry-sausage-rolls
apple-and-cranberry-sausage-rolls

-Preheat your oven to 180°C and line a large baking sheet -or two smaller ones, with greaseproof paper.

- Remove the skins from the sausages and add the meat to a large bowl, then add the chopped apple, chopped onion, sage, salt, and dried cranberries. Mix all of this together with your hands until all the ingredients are well combined. It really is easier to do with your hands, I like to use gloves so the meat doesn't get under my nails.

-Roll out your sheets of puff pastry so they are landscape to you, and with your filling make a line all
the way down one side. Making sure to leave at least one inch between the filling and the edge of the pastry.

(*the shapes on top are completely optional but it is a nice way to use up the extra party...plus it's Christmas. There will be a spare inch or two along the length of your pastry. Before or after rolling it up you can cut out some shapes to put on top.)

-With your beaten egg, brush the pastry either side of the filling and start to roll it up into one very long sausage roll. Brush the top with more beaten egg and if you're adding shapes you can stick them on now.

-Cut in to eight little sausage rolls and carefully lift onto the baking tray. Bake for 22-25 minutes until puffed up and golden brown.

They will keep for a couple of months in the freezer too! After rolling them up, but before brushing them with egg, cut them up and lay them in a freezer safe container. Lay sheets of greaseproof paper between each layer to stop them sticking, and then when you're ready to use them you can bake the straight from frozen. Just add 5 minutes to the cooking time. 

I love them hot, straight from the oven, but they are also nice cold with salad and mustard. We are even thinking of making them a little larger in size and serving them as this years Christmas starter. 

apple-and-cranberry-sausage-rolls
apple-and-cranberry-sausage-rolls

Eight Sleeps Til Christmas
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