Festive Sausage Rolls
Home » HOLIDAYS » CHRISTMAS »Every year that Christmas dinner falls to me I always make a pork stuffing using pork mince or sausage meat along with seasonal dried fruit, nuts and herbs. Combinations I’ve made in the past are cherry, chestnut and walnut pork stuffing; apricot, cranberry and pecan pork stuffing; apricot and hazelnut pork stuffing and cranberry and chestnut pork stuffing.
I didn’t get around to making stuffing for Christmas, but didn’t want my ingredients to go to waste, so instead, I made some festive sausage rolls using the stuffing mix and some shop bought puff pastry. They were delicious and great as a Christmas night snack or as a party food.
Festive Sausage Rolls
I made two pork sausage meat stuffing mixes; one was chestnut, sage and onion and the other was apricot, almonds and ginger. It’s always hard to give exact quantities because I have a habit of just throwing in what I have to hand…
I guess as a rule of thumb, for a packet of sausage meat, add a handful of dried fruit and nuts and about a tablespoon or so of herbs. Season with salt and pepper of course. If you want to check for flavour and seasoning, you can always cook a teaspoon of mixture off in a frying pan to taste it in advance and then adjust accordingly.
To make these festive sausage rolls you will need…
- pork sausage meat stuffing mixture – flavour suggestions above, or just use plain
- ready-rolled puff pastry
- water for sticking the pastry together
- a little milk to brush over the tops of the sausage rolls
How to assemble…
- Dust a little flour on your surface and place the ready-roll pastry down.
- Place the sausage mixture about half way down in a log shape end to end. Gently flatten out a little bit and try to make sure it is evenly spread.
- Fold the pastry over to cover the sausage meat, and brush some water on the pastry to make the edges stick together.
- You can then slice the festive sausage rolls to any size you like. I halve the roll, then half each half again (that makes sense right?!)
- Place each sausage roll on a greased baking sheet (or lined with greaseproof paper) and make a slit in the top of each one as shown in the photo below. Brush each one with a little milk.
- Bake at 220C/Gas 7 for 25-30 minutes until puffed and golden.
- Serve hot or cold.
Create Christmas is an annual series on The Purple Pumpkin Blog where I blog each day with something to cook, craft or create for Christmas. This year I’m also sharing a round-up post with ideas and inspiration from other bloggers. If you’d like to be involved, just check out the Calling All Bloggers post here. Don’t forget to check out the blogger Create Christmas Linky too!
