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Nutrition: Per serving

  • kcal161
  • fat10g
  • saturates4g
  • carbs12g
  • sugars2g
  • fibre1g
  • protein6g
  • salt0.5g

Method

  • step 1

    Heat the oven to 200C/180C fan/ gas 6. Line a large baking tray with baking parchment. Unroll the pastry and cut in half lengthways. Spread the cranberry sauce down the middle of each half, leaving a 1-2cm border at each side.

  • step 2

    Combine the mince with the stuffing mix and 1 tbsp water, then season. Spoon the mixture over the cranberry sauce, pressing down slightly, then lay the chipolatas on top in a line across the middle of each pastry half. Brush some of the egg along one edge of each pastry half, then fold up and over the filling, and press to seal to make two long sausage rolls. Turn them so the seams are underneath. Cut both into eight pieces (you should have 16 in total), then transfer to the tray. Brush with the remaining egg, then press a sage leaf on top of each roll. At this stage, you can freeze the rolls on the tray. Transfer to a container to keep frozen for up to two months.

  • step 3

    Bake for 25-30 mins until golden (or 35-40 mins from frozen). Serve warm with gravy for dunking. Will keep chilled in an airtight container for up to three days.

Recipe from Good Food magazine, Christmas 2020

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Comments, questions and tips (6)

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Overall rating

A star rating of 4.9 out of 5.17 ratings

linda.padley

Turned out well, quite tasty. Only problem with skinning sausages is these new calcium alginate skins tend to stick to meat, bit fiddly but worth the effort.

carolannwhite83977

question

Do you keep the skins on the chipolatas or remove it ?

woodsfordjacquelineRTSQqmJd

Remove

lostkat avatar

lostkat

Great recipe, always a crowd pleaser. Put a bit more cranberry sauce on than is in the recipe, but that's about it. Also great from frozen

Roslie Main avatar

Roslie Main

The puff I used came in two small blocks so I guessed how long and wide but I couldn't understand how to lay the sausage. Again I guessed and unfortunately it turned into a hot mess...but it tasted OK. I should have taken the sausage out of the casing. I think I'll try a different recipe next time.

nvt395w

Superb! I can highly recommend these. I took the skin off the sausages before using. I've also made them using caramelised onion chutney instead of cranberry sauce but the original version is still our fave

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