Name: Pork and Cranberry Sausage Rolls
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6-8 serving(s)
Cuisine: Australian
Ingredients: 16 ounces ground pork (for Americans) or 500 g pork mince (for Australians); 1 cup fresh breadcrumb; 1/3 cup cranberry sauce; 1 egg; 2 tablespoons Worcestershire sauce; 2 tablespoons sage leaves, chopped; sea salt, to taste; fresh ground black pepper, to taste; 3 sheets puff pastry, halved; 1 egg, extra, lightly beaten; 2 tablespoons fennel seeds

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Pork and Cranberry Sausage Rolls

At a Glance

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 6-8 serving(s)

Dietary

Lactose Free

Allergens

Wheat
Egg

Calories 1005.2 per serving 8041.6 for selected servings

Fat 65.7g per serving 525.6g for selected servings

Sugar 8.5g per serving 68g for selected servings

Protein 26.6g per serving 212.8g for selected servings

Carbohydrates 76.6g per serving 612.8g for selected servings

Sounds delicious; sounds SO easy: found this recipe in today's 'Herald Sun Sunday magazine' and just had to post it here for safe-keeping! LOVE sage - and I'll most probably add rosemary to the sage as I have a nifty Rosemary and Sage grinder and I've discovered that these two work just SO well together. I'm planning on making these for over the Christmas break. And I'll certainly be adding minced garlic. UPDATE: since two reviewers have found that their sausage rolls were slightly burnt on the bottoms, if you know your oven is inclined to be perhaps hotter than some other ovens, perhaps cook them at a slightly lower temperature even if they take a bit longer to cook.

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Equipment

Oven, mixing bowl, baking trays, non-stick baking paper

Ingredients

16 ounces ground pork (for Americans) or 500 g pork mince (for Australians)
1 cup fresh breadcrumb
1/3 cup cranberry sauce
1 egg
2 tablespoons Worcestershire sauce
2 tablespoons sage leaves, chopped
sea salt, to taste
fresh ground black pepper, to taste
3 sheets puff pastry, halved
1 egg, extra, lightly beaten
2 tablespoons fennel seeds

Instructions

Preheat the oven to 220°C/425°-450°F/7-8 gas mark.
Place the ground pork/pork mince, breadcrumbs, cranberry sauce, egg, Worcestershire sauce, salt and pepper in a bowl and mix to combine.
Place 1/2 of the mixture along the middle of each pastry half and roll up to enclose, seam-side down.
Cut the rolls into pieces and place on baking trays lined with non-stick paper; brush with extra egg and sprinkle with the fennel seeds.
Bake for 25 minutes or until the sausage rolls are golden and cooked through.
TIP: uncooked rolls can be frozen for up to three months. Defrost them in the fridge before cooking.

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Pork and Cranberry Sausage Rolls

At a Glance

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