How to make homemade sausage rolls
500g ready made puff pastry (unless you have the time to make your own, shop bought is fantastic)
3 tbs of our homemade cranberry sauce (you can use shop bought)
1 beaten egg
Homemade sausage rolls are one of favourite festive treats to have on standby. We make a whole batch early in December and have them stashed in the freezer for when we have family and friends over. Pop in the oven straight from the freezer (uncooked) and they only take 30 minutes to heat through.
Roll out the pastry to a long rectangle (approx 35cmx30cm) on to a floured surface and cut in to two lengthways. Spread a thin layer of the cranberry sauce on to the pastry (leaving a border)
Put the sausagemeat in to a bowl and work with your hands to bind fully together, add a little water to loosen a bit (but not too much).
Split the sausagemeat in to two parts and shape in to a long cylinder long enough to fit on to the middle of the pastry on top of the cranberry sauce.
Using the beaten egg, brush the borders of the pastry and on top of the sausagemeat to moisten it.
Fold one side of the pastry over the meat and seal the pastry together with your fingers making sure there are no gaps.
Cut the pastry lengths in to slices about 5cm and then chill in the fridge for 30 minutes. (This is when you would pop them in the freezer so you can cook from frozen)
When ready to cook, pre-heat the oven to 180c, place the slices on to a baking tray and brush with the remainder of the beaten egg. Cook in the oven for 30 minutes (you will need 5 extra minutes if cooking from frozen).
Leave to cool for 5-10 minutes and then dive in.