Description
These irresistible Christmas Sausage Rolls combine savory pork sausage meat with creamy Brie cheese and tangy cranberry sauce, wrapped in flaky puff pastry. Perfectly seasoned with garlic, orange zest, and mixed herbs, these festive rolls are baked to golden perfection, making them an ideal appetizer or snack for holiday gatherings.
Ingredients
Scale
Sausage Filling
- 500 g Pork Sausage Meat (Substitute with turkey mince if desired)
- 1 clove Garlic (Finely chopped or crushed)
- 1 tsp Orange Zest (Optional for added flavor)
- 2 tsp Mixed Herbs (Blend of thyme, marjoram, and oregano)
- Salt and Pepper to taste
Pastry and Toppings
- 375 g Ready-to-Roll Puff Pastry (Homemade pastry can be used if preferred)
- 150 g Cranberry Sauce (Can swap with caramelized onion jam)
- 200 g Brie (Rind can be left on or removed)
- 1 Beaten Egg (Used as egg wash for a golden finish)
Instructions
- Preheat the Oven: Preheat your oven to 200°C (or 180°C for a fan oven) to get it ready for baking the sausage rolls.
- Combine the Filling: In a large bowl, mix together the pork sausage meat, crushed garlic, orange zest, mixed herbs, salt, and pepper until well combined to create a flavorful sausage filling.
- Prepare the Pastry: Lightly flour a clean surface and unroll the puff pastry. Cut it in half lengthwise to form two long strips for filling.
- Add the Cranberry Sauce: Spread cranberry sauce evenly down the center of each pastry strip, making sure to leave some space on each side for sealing the pastry.
- Add the Filling: Evenly divide the sausage mixture between the two pastry strips and spread it over the cranberry sauce, ensuring a consistent layer for balanced flavors.
- Layer the Cheese: Slice the Brie and place it evenly on top of the sausage mixture on each pastry strip to add creaminess to the rolls.
- Seal the Pastry: Brush one edge of each pastry strip with the beaten egg, fold the other edge over the filling, and press firmly to seal the edges to prevent filling from leaking out during baking.
- Slice the Rolls: Cut each sealed roll into four pieces. Make small slits on top of each piece to allow steam to escape while baking.
- Bake to Perfection: Brush the tops of the rolls with the remaining beaten egg to achieve a golden, glossy finish. Place them on a baking tray and bake in the preheated oven for approximately 25 minutes or until golden brown and cooked through.
- Cool and Serve: Allow the sausage rolls to cool slightly on a wire rack before serving warm to enjoy their full flavor and flaky texture.
Notes
- Substitute pork sausage meat with turkey mince for a leaner option.
- Orange zest is optional but adds a bright citrus note to complement the cranberry sauce.
- Rind on the Brie can be left on for texture or removed for a milder flavor.
- Ensure the pastry is well sealed to prevent leakage during baking.
- Serve these sausage rolls warm for best flavor and texture.
