Pork and Cranberry Sausage Rolls

"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."
photo by Lorrie in Montreal photo by Lorrie in Montreal
photo by Lorrie in Montreal
Ready In:




  • 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.

Questions & Replies

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  1. puppitypup
    We liked them! But next time I will cook them at a lower temperature as the bottoms burned, even though I used the parchment paper and convection oven. Thank you for posting bluemoon, please see my rating system.
  2. breezermom
    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.
  3. Sydney Mike
    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]
  4. Lorrie in Montreal
    Made Holiday Tag! I used a mix of beef pork and veal for the ground meats...other than that I stayed true to the recipe. I doubled the batch and have lots in the freezer for when Santa arrives! I also made some up just as small meatballs...now I have to hunt down a nice dipping sauce for them.
  5. promo
    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.


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! <br> <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!
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