Published: by Jacqueline Bellefontaine ·
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Sausage rolls are a perennial favourite at many a buffet but theycan often leave you feeling a little disappointed, to say the least. Not so these Pork and Cranberry Sausage Rolls.
Filled with a really simple to make pork sausagemeat mixture, theaddition of cranberry sauce really makes the flavour zing. Put these on your party table and they will disappear in a flash and leave your guests wanting more.
But don't just save them for party food sausage rolls make great snacks anytime. They are ideal for lunch boxes and picnics.
The key to making the best sausage rolls
Is quite simply good ingredients
The Pastry
When it comes to making party food there is often a lot to be done. Given thatyou don't want to spend too long in the kitchen,I have opted to use ready rolled puff pastry.
One sheet is just right for making 16 mini sausage rolls. You could make your own puff pastry, but I'm inclined not to bother. I used ready rolled because that is what I can get in my local store, but you could also use blocks of puff pastry which tend to be a bit cheaper.
If you choose to roll your own, roll out to a rectangle of about 25 x 35cm (10 x 14in) and thethickness of a £1 coin roughly 3mm (⅕in). For the best flavoured puff pastry use anall butter variety if you can get it.
Alternatively, sausage rolls are also delicious made with short crust pastry, which is easy to make yourself.
The Sausage Meat
A sausage roll is only as good as the sausage in it. You could buy sausagemeat, or remove the skins from sausages buy the best you can afford. But it is equally easy to make your own and usually cheaper.
And you don't need any special equipment, I used minced pork and simply added a finely chopped shallot ( or a little onion would do) and some dried herbs. The result was a really meaty sausagemeat perfect for the filling.
The Cranberry Sauce
The cranberry sauce really lifts the flavour of these sausage rolls to the next level. I used my own home-made cranberry saucewhich has a real tang. It is easy to make and only takes minutes, so when you can get hold of cranberries, I strongly urge you to make your own.
The flavour is so much better than shop bought cranberry sauce. You only need a few tablespoons for the sausage rolls but it freezes well. Make it and freeze the rest for Christmas and it will be one more task ticked of the list for Christmas.
What can I use in place of cranberry sauce?
These sausage rolls would work really well with some unsweetened apple sauce. A little onion chutney would also work well.
Can I freeze sausage rolls?
Absolutely, sausage rolls freeze well both before and after baking. Open freeze on a tray then once frozen pack into a freezer proof container or a strong freezer bag. You will now be able to easily remove the number you need at any one time.
Freeze for up to 3 months.
To cook from frozen
How to reheat sausage rolls
Reheat by placing on a baking sheet in the oven 180℃ (160℃ fan)/350°F/gas mark 4 for 10 – 15 minutes until piping hot.
Can they be prepared ahead?
Sausage rolls can be made 1 to 2 days ahead of time. Keep in an airtight container in the refrigerator.
Do not keep sausage rolls out at room temperature for more than 2 hours.
Step 1
Step 2
Step 3
Baking the Pork and Cranberry Sausage Rolls.
One sheet of pastry makes two long sausage rolls. I cut each roll into 8 individual mini sausage rolls that are just a couple of bites each, perfect for parties. You can do this either before or after baking. Bear in mind thought thatthe cranberry sauce does tend to leak out a bit during baking. Not the end of the world, but make sure you remove the sausage rolls from the tray before they cool or they will stick.
Pork and Cranberry Sausage Rolls
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The addition of cranberry sauce to the humble sausage roll lifts them to another level. Perfect for any party spread, picnics or lunch boxes
Course Baking
Cuisine British
Keyword party food, picnic, snack
Skill Level Easy
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Servings 16 sausage rolls
Calories 174
Author Jacqueline Bellefontaine
Ingredients
- 350 g minced pork
- 1 small shallot finely chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried mixed herbs
- salt and freshly ground black pepper
- 320 g sheet of ready rolled puff pastry
- about 4 tablespoon cranberry sauce
- 1 beaten egg to glaze
metric - US cups
Instructions
Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
Place 350g (12oz) minced pork in a mixing bowl. Add one chopped shallot and 1 teaspoon each dried thyme and mixed herbs. Season with salt and pepper and mix well.
Cut the pastry sheet in half lengthways. Shape half the meat mixture into one long sausage and place in the middle of one piece of the pastry.
Spoon a little cranberry sauce along the length of sausagemeat.
Brush along the edge of the pastry with a little beaten egg, then fold the pastry over to enclose the filling. Press the pastry together with a fork to seal.
See Also60 Thanksgiving CookiesCut into 8 pieces and place on a lightly greased baking sheet. Repeat to make another 8 sausage rolls.
Bake for 25 minutes until golden. Serve warm or cold.
Notes
Freeze for up to 3 months in a sealed container. Defrost fully before serving.
Nutrition information is approximate and is meant as a guideline only.(It does not include seasoning with salt and pepper.)
Nutrition
Serving: 1sausage roll | Calories: 174kcal | Carbohydrates: 10g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 63mg | Potassium: 80mg | Sugar: 1g | Vitamin C: 0.3mg | Calcium: 8mg | Iron: 0.8mg
Tried this recipe?Leave a comment or Mention @recipecrumbs or tag #RecipesMadeEasy
This post was originally posted in December 2016
More Savoury Baking Made Easy
- Easy courgette and asparagus tart
- Roasted Spiced Carrot and Feta Strudel
- Parmesan Crisps
- Summer Vegetable Open Pie
About Jacqueline Bellefontaine
Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.
Reader Interactions
Comments
Sandi
I think I might have used too much filling and cranberry as they leaked. Very tasty though. I will make again for sure.Reply
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Jacqueline Bellefontaine
Easy done a little goes a long way. Glad you enjoyed them. I really think the cranberry sauce makes them next level.
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jenny walters
Homemade sausage rolls are one of my staple summer foods.Perfect for a picnic and I try to bake them just before we leave so they keep warm in double silver foil.The children love them as do I.Sooooo much better than shop bought!THese look delicious.I love the idea of cranberry with them.I have never done that but now will!Pinned!
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Jacqueline Bellefontaine
Agree I do love a good sausage roll perfect for picnics too
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Eb Gargano | Easy Peasy Foodie
YUM! These remind me of the turkey and cranberry sauce sausage rolls I make at Christmas time - but I am quite sure cranberry sauce works just as well with pork. I love the sweet yet tart lift the cranberry sauce gives to the meat. So delicious. And I love how pretty yours are. Way prettier than mine. (Pastry and I are not the best of friends!) Eb xReply
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Jacqueline Bellefontaine
I originally posted this recipe in time for Christmas a couple of years ago when I was inspired to use the cranberries. As you say it goes well with pork sausagemeat as well as turkey. Just think about those delicious cranberry topped pork pies you get at Christmas.
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Jo Allison / Jo's Kitchen Larder
These sound divine! Pork and cranberry sauce is such a simple but wonderful combination. We are very partial to sausage rolls in our household and there is no picnic or outdoor family outing for which I wouldn't make a batch. They are always extremely popular and now I can add this recipe to my repertoire too! 🙂Reply
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Jacqueline Bellefontaine
Great I'm sure you will love them
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Helen - cooking with my kids
We've made our own sausage rolls a few times as the kids love making (and eating them). We've never added anything like cranberry sauce but that sounds really tasty. Maybe we'll do that next time! #cookblogshare
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Jacqueline Bellefontaine
I love how the sharpness of cranberry sauce compliments the sausagemeat, Im sure you will like it if you try it
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