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.
- 16 ounces ground pork (for Americans) or 500 g pork mince (for Australians)
- 1 cup fresh breadcrumb
- 1⁄3 cup cranberry sauce
- 1 egg
- 2 tablespoons Worcestershire sauce
- 2 tablespoons sage leaves, chopped
- sea salt, to taste
- fresh ground black pepper, to taste
- 3 sheets puff pastry, halved
- 1 egg, extra, lightly beaten
- 2 tablespoons fennel seeds
- Preheat the oven to 220°C/425°-450°F/7-8 gas mark.
- Place the ground pork/pork mince, breadcrumbs, cranberry sauce, egg, Worcestershire sauce, salt and pepper in a bowl and mix to combine.
- Place 1/2 of the mixture along the middle of each pastry half and roll up to enclose, seam-side down.
- 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.
- Bake for 25 minutes or until the sausage rolls are golden and cooked through.
- TIP: uncooked rolls can be frozen for up to three months. Defrost them in the fridge before cooking.