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Flaky Festive Pork & Cranberry Sausage Rolls

Serves 12-16

The addition of dried cranberries and a hint of orange zest to this traditional Sausage Roll recipe gives these scrumptious sausage rolls a deliciously mild sweetness and festive flare. 

Galberts ready rolled flaky puff pastry

Plain flour, for dusting

450g Sausage meat

30g Dried cranberries, chopped

1 Orange, finely grated zest

6 Sage leaves, finely chopped

1 Egg, beaten

2 Tsp fennel seeds



  1. Preheat the oven to 220°C/fan 200°C. Place 
    the Galberts ready rolled flaky puff pastry 
    on a lightly floured work surface and unroll. 
    Roll out a little more so you have a rectangle 
    roughly 25cm x 33cm. Divide the pastry in half 
    lengthways, so you have 2 long pieces.


  2. Place the meat in a large mixing bowl with 
    the cranberries, orange zest and sage and mix 
    until well combined. Halve the mixture and, 
    using slightly wet hands, gently form each into 
    a long skinny sausage the same length as the 


  3. Place a long sausage in the middle of one of 
    the pastry pieces and brush one of its long 
    edges with some of the egg. Roll into a long 
    cylinder, making sure the pastry overlaps 
    where it meets. 


  4. Place seam-side down and use a sharp knife 
    to cut into 6 rolls. Gently squeeze the cut ends 
    of each to neaten them if necessary. Repeat 
    with the other half.


  5. Transfer the rolls to a large, non-stick baking 
    sheet. Brush with egg and sprinkle with the 
    fennel seeds. 


  6. Bake for 20 minutes or until cooked and 
    golden brown.

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