Cranberry and Sage Sausage Rolls
Prep. Time:
1 hour 30 minutes (plus 2 hours chilling)
Baking Time:
30 minutes
Total Time:
4 hours
Serves:
16-18 sausage rolls
Cristy created this dish for Great British Bake Off Season 14. The judges praised the filling as "absolutely perfect" with excellent seasoning and bold garlic that prevented any blandness. The homemade cranberry sauce provided a "delicious" sharp contrast that elevated these classic sausage rolls.
Ingredients
Instructions
MAKE THE ROUGH PUFF PASTRY (or you can always just buy it!):
1. In a large bowl, combine flour and salt. Add cold butter cubes and toss to coat with flour. Do not rub in - the butter pieces should remain visible.
2. Mix ice water with lemon juice. Make a well in flour mixture and pour in liquid.
3. Using a fork, bring mixture together into a shaggy dough, keeping butter pieces intact.
4. Turn out onto lightly floured surface and shape into a rough rectangle.
5. Roll out to about 8x16 inches. Fold into thirds like a letter, then turn 90 degrees.
6. Roll out again to 8x16 inches and fold into thirds. Wrap in plastic and refrigerate 30 minutes.
7. Repeat the rolling and folding process 2 more times (total of 4 turns), chilling for 30 minutes between each turn.
8. After final turn, wrap and refrigerate at least 1 hour or overnight.
MAKE THE HOMEMADE CRANBERRY SAUCE:
9. In a medium saucepan, combine cranberries, sugar, water, orange zest, orange juice, and salt.
10. Bring to a boil over medium-high heat, then reduce to simmer.
11. Cook, stirring occasionally, until cranberries burst and mixture thickens, about 10-12 minutes.
12. Cool completely before using.
PREPARE THE FILLING:
13. In a large bowl, combine sausage meat, finely chopped onion, minced garlic, fresh and dried sage, pepper, salt, nutmeg, breadcrumbs, and beaten egg.
14. Mix thoroughly with your hands until well combined. Season generously.
ASSEMBLE THE SAUSAGE ROLLS:
15. Preheat oven to 425°F. Line two baking sheets with parchment paper.
16. Roll out chilled rough puff pastry on lightly floured surface to a large rectangle about 12x16 inches and 1/4-inch thickness.
17. Cut pastry in half lengthwise to create two long strips.
18. Spread a thin layer of cranberry sauce down the center of each pastry strip, leaving a 1-inch border.
19. Divide sausage mixture in half and shape each portion into a long log. Place on top of cranberry sauce on each strip.
20. Brush one edge of pastry with egg wash. Fold pastry over filling and seal, pressing firmly. Place seam-side down.
21. Cut each log into 8-9 pieces, about 2 inches long.
BAKE:
22. Place sausage rolls on prepared baking sheets, spacing them 2 inches apart.
23. Make 3 small diagonal slashes on top of each roll to allow steam to escape.
24. Beat remaining egg with milk and brush generously over all rolls. Sprinkle with sesame or poppy seeds if using.
25. Bake at 425°F for 25-30 minutes until deep golden brown and pastry is fully cooked and crisp.
26. The internal temperature should reach 165°F for food safety.
27. Let cool on baking sheet for 5 minutes before serving.
