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Name: Pork and Cranberry Sausage Rolls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 375 g ready-rolled puff pastry; Plain flour for dusting; 450 g free-range pork sausages; 30 g dried cranberries chopped; 1 orange, finely grated zest; 6 sage leaves finely chopped; 1 egg, beaten; 2 tsp fennel seeds

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INGREDIENTS

375 g ready-rolled puff pastry
Plain flour ; for dusting
450 g free-range pork sausages
30 g dried cranberries ; chopped
1 orange, finely grated zest
6 sage leaves finely ; chopped
1 egg, beaten
2 tsp fennel seeds

INSTRUCTIONS

Make a slit down the length of each sausage and remove their skins. Place the meat in a large mixing bowl with the cranberries, orange zest and sage and mix till well combined. Halve the mixture and, using slightly wet hands, gently form each into a long skinny sausage the same length as the pastry.

Place a long sausage in the middle of one of the pastry pieces and brush one of its long edges with some of the egg. Roll into a long cylinder, making sure the pastry overlaps where it meets. Place seam-side down and use a sharp knife to cut into 6 rolls. Gently squeeze the cut ends of each to neaten them if necessary. Repeat with the other half.

Transfer the rolls to a large, non-stick baking sheet. Brush with egg and sprinkle with the fennel seeds. Bake for 20 minutes or till cooked and golden brown. Allow to cool before packing.

NOTES

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Pork and Cranberry Sausage Rolls

375 g ready-rolled puff pastry
 Plain flour for dusting
450 g free-range pork sausages
30 g dried cranberries chopped
1 orange, finely grated zest
6 sage leaves finely chopped
1 egg, beaten
2 tsp fennel seeds

Preheat the oven to 220°C/gas 7. Place the pastry on a lightly floured work surface and unroll. Roll out a little more so you have a rectangle roughly 25cm x 33cm. Divide the pastry in half lengthways, so you have 2 long pieces.
Make a slit down the length of each sausage and remove their skins. Place the meat in a large mixing bowl with the cranberries, orange zest and sage and mix till well combined. Halve the mixture and, using slightly wet hands, gently form each into a long skinny sausage the same length as the pastry.
Place a long sausage in the middle of one of the pastry pieces and brush one of its long edges with some of the egg. Roll into a long cylinder, making sure the pastry overlaps where it meets. Place seam-side down and use a sharp knife to cut into 6 rolls. Gently squeeze the cut ends of each to neaten them if necessary. Repeat with the other half.
Transfer the rolls to a large, non-stick baking sheet. Brush with egg and sprinkle with the fennel seeds. Bake for 20 minutes or till cooked and golden brown. Allow to cool before packing.

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Nutrition

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Serving Size: 1 (903g)
Recipe Makes: 1

Calories: 2235
Calories from Fat: 1334 (60%)

Amt Per Serving		% DV

	Total Fat 148.2g	198 %
	Saturated Fat 37.6g	188 %
	Monounsaturated Fat 83.1g
	Polyunsanturated Fat 19.2g
Cholesterol 186.1mg		57 %
Sodium 999.7mg		34 %
Potassium 365.2mg		10 %
Total Carbohydrate 196.2g		58 %
	Dietary Fiber 8.9g	35 %
	Sugars, other 187.3g
Protein 33.5g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2235

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