Sausage & Cranberry Rolls
Prep Time
Makes
Cooking Mode
1 lb pork breakfast sausages, casings removed
½ cup dried cranberries
¼ cup finely diced onion
¼ cup roughly chopped parsley
1 garlic clove, minced
1 pkg frozen puff pastry (pre-rolled type), thawed
1 egg, fork-beaten
Dijon mustard, to serve
1 lb pork breakfast sausages, casings removed
½ cup dried cranberries
¼ cup finely diced onion
¼ cup roughly chopped parsley
1 garlic clove, minced
1 pkg frozen puff pastry (pre-rolled type), thawed
1 egg, fork-beaten
Dijon mustard, to serve
Directions
1Line two baking sheets with parchment paper. Preheat oven to 400°F (200°C).
2In food processor, add sausage meat, dried cranberries, onion, parsley and garlic. Pulse until combined, about 30 sec. Set aside.
3Line cutting board with parchment paper. One 450 g pkg contains two sheets of puff pastry. Unroll both sheets and slice each in half, resulting in 4 pieces -- each 10 x 5-in. (25 x 12-cm). Use 3 pieces of puff pastry (freeze 4th piece or use in tip below). Spoon 1/3 of sausage mixture in a strip down the length -- and in middle -- of each piece of puff pastry. Brush edges with egg. Folding each piece over along its length, cover filling; press and seal pastry onto opposite edge to make 3 sausage "logs".
4Slice each log into 8 equal pieces. Place seam-side-down on prepared baking sheets. Brush tops with remaining egg. Bake 20 to 25 min., or until golden on top and sausage meat is cooked through. Cool slightly before serving with Dijon mustard for dipping.
Tips
1
Make an easy dessert with the leftover puff pastry. Brush with melted butter and sprinkle with cinnamon and brown sugar. Slice into long, thin strips and twist. Place on a baking sheet and bake at 400°F (200°C), about 10 min., or until golden.
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Personal Note
Personal Note
