Description
These Christmas Sausage Rolls are a festive twist on a classic favorite, combining savory pork sausage meat with aromatic herbs and flaky shortcrust pastry. Enhanced with optional cranberry sauce for a tangy contrast, they make a perfect appetizer or party snack during the holiday season.
Ingredients
Scale
Sausage Filling
- 500 g pork sausage meat
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: 100 g cooked cranberry sauce or chutney
Pastry
- 200 g shortcrust pastry
- 200 g puff pastry (used for puffiness and layering)
- Flour, for dusting
Finishing
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven and Prepare Tray: Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper to prevent sticking and make cleanup easier.
- Sauté Aromatics: In a skillet over medium heat, sauté the chopped onion and minced garlic until soft and translucent, approximately 5 minutes. Remove from heat and allow to cool slightly.
- Mix Sausage Filling: In a large mixing bowl, combine the pork sausage meat with the sautéed onions and garlic. Stir in dried sage, thyme, salt, and black pepper thoroughly to evenly distribute the flavors.
- Prepare Pastry: Lightly flour a surface and roll out the shortcrust pastry to about 0.5 cm thickness. Cut the pastry into rectangles roughly 10 cm by 15 cm for each sausage roll.
- Assemble Rolls: Place a generous spoonful of sausage mixture along one edge of each pastry rectangle. If using, spread a thin layer of cranberry sauce or chutney over the sausage for added flavor.
- Roll and Seal: Roll the pastry over the sausage filling carefully, sealing the edges with a little water. Press firmly to ensure the rolls are well sealed and place them seam side down on the prepared baking tray.
- Repeat Assembly: Continue the rolling and sealing process with the remaining pastry and sausage mixture, spacing the rolls evenly on the tray.
- Egg Wash: Brush the tops of the sausage rolls with beaten egg to give them a golden, shiny finish when baked.
- Bake: Place the tray in the preheated oven and bake for 20-25 minutes or until the sausage rolls are puffed and golden brown. Monitor closely to prevent burning.
- Cool and Serve: Remove from the oven and allow the sausage rolls to cool slightly before serving warm.
Notes
- Ensure the sausage filling is well mixed for even seasoning throughout the rolls.
- Using both shortcrust and puff pastry layers provides a flaky texture with a sturdy base.
- Optional cranberry sauce adds a sweet and tart contrast to the savory sausage.
- The egg wash is essential for a golden and glossy finish.
- Keep an eye on baking time to avoid overcooked or burnt pastry.
