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    You are in: Home / Australian / Pork and Cranberry Sausage Rolls Recipe
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    Pork and Cranberry Sausage Rolls

    1/1 Photo of Pork and Cranberry Sausage Rolls

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    bluemoon downunder's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 220°C/425°-450°F/7-8 gas mark.
    2. 2
      Place the ground pork/pork mince, breadcrumbs, cranberry sauce, egg, Worcestershire sauce, salt and pepper in a bowl and mix to combine.
    3. 3
      Place 1/2 of the mixture along the middle of each pastry half and roll up to enclose, seam-side down.
    4. 4
      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.
    5. 5
      Bake for 25 minutes or until the sausage rolls are golden and cooked through.
    6. 6
      TIP: uncooked rolls can be frozen for up to three months. Defrost them in the fridge before cooking.

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    Ratings & Reviews:

    • on January 25, 2009

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 28, 2008

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 23, 2008

      55

      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]

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Pork and Cranberry Sausage Rolls

    Serving Size: 1 (192 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1005.2
     
    Calories from Fat 591
    58%
    Total Fat 65.7 g
    101%
    Saturated Fat 18.5 g
    92%
    Cholesterol 116.5 mg
    38%
    Sodium 565.3 mg
    23%
    Total Carbohydrate 76.5 g
    25%
    Dietary Fiber 3.5 g
    14%
    Sugars 8.4 g
    33%
    Protein 26.5 g
    53%

    The following items or measurements are not included:

    sage leaves

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