Pork and Cranberry Sausage Rolls
photo by Lorrie in Montreal
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
6-8
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
directions
- 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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Reviews
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I really enjoyed these. Served at a football watching party today, and they were gobbled up! I decreased the amount of sage, used a mix of ground pork and veal, added minced garlic, and decreased the fennel seeds. Next time I will leave out the sage, and add some nutmeg and allspice for a different taste. Great recipe! Made for Please Review My Recipe Tag.
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Took Lorrie's suggestion & doubled the recipe, then froze one just to see how it would be after a couple of weeks! The rest were served as part of a dippy-dinner & they were a big hit! I'd put out several sauces, one being my usual holiday cranberry sauce & the other more a salsa-cranberry combo & both were very good, though I liked the cranberry sauce better! Thanks for A GREAT KEEPER! [Tagged, made in Please Review My Recipe]
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This is excellent - we first noticed it in the Queensland Sunday Mail (but forgot to save it), then found it here. Next time we make them, we may cut them as smaller bite-size and serve with Cranberry dipping sauce. We made the recipe as is, but doubled the quantities, allowing us to freeze half uncooked.
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July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!