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SERVES

8

Christmas Jewelled Sausage Rolls

INGREDIENTS

1 tablespoon olive oil

1 small red onion, finely chopped

2 garlic cloves, crushed

2 teaspoons finely grated fresh ginger

1 x 450g packet of Mallons’s sausages, skins removed

50g breadcrumbs

2 teaspoons Moroccan seasoning mix

60g dried cranberries

40g pomegranate seeds

A large handful of chopped fresh mint

1 egg

 

For the pastry:

2 x all butter frozen puff pastry sheets, thawed

1 egg yolk

1 teaspoon of nigella or sesame seeds

 

For the mint salsa:

1 small red onion

A small handful of mint leaves, finely chopped

1/2 cucumber, cut in half, deseeded and cut into tiny dice

20g pomegranate seeds

1 tablespoon olive oil

The juice of a lime

METHOD

Preheat oven to 200oC / Gas 6.

You will need 2 baking trays lined with baking paper. Makes 40 Cocktail Sausage Rolls.

Heat the oil in a frying pan over a low heat and gently fry the red onion, garlic and ginger until soft.

Transfer the mixture to a large bowl and set aside to cool, then add the sausage meat, breadcrumbs, Moroccan seasoning, cranberries, pomegranate seeds, chopped mint, an egg, salt, pepper and mix well.

Cut the pastry sheets in half, longways and place a quarter of the mixture along the centre of each piece of pastry. Brush 1 long edge with egg yolk and fold the pastry over the filling, press to seal. Cut each roll into 10 pieces. Place seam side down, onto the prepared trays. Brush the pastry with egg yolk. Use a small sharp knife to criss cross the top of the pastry. Sprinkle with  seeds. Bake for 12 minutes or until cooked through and golden.

Mix the salsa ingredients together and serve with the sausage rolls.