Flaky Festive Pork & Cranberry Sausage Rolls
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
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.
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
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.
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.
Transfer the rolls to a large, non-stick baking
sheet. Brush with egg and sprinkle with the
Bake for 20 minutes or until cooked and