Cranberry and Stuffing Sausage Rolls

Sausage rolls and leftovers are two of my favourite things at Christmas time. This year, I had the pretty genius idea of packing all my favourite things into a sausage roll, so that means cranberry sauce, sausages and stuffing, all wrapped up in puff pastry.

I can safely say that I will now be making these every year.

They also couldn't be easier to make, especially if you're in a pinch! These sausage rolls will take hardly any time at all to whip up.

To make, simply roll out your pastry (store bought puff for me, ain't no shame in your store bought game people), slather on some cranberry sauce (the more the merrier, I say), make a long round of sausage meat (plain or seasoned, whatever your heart desires) and then top with stuffing (leftover or freshly made) and then roll over your pastry along the top!

How was your Christmas? Mine went far too quickly for my liking. Between last minute shopping, present wrapping and all the cheesy Hallmark Christmas films to watch, I always find there's never enough time for baking.

I definitely didn't share all my favourite Christmas recipes and DIY projects on here like I had planned to.

Next year, my one aim is get more organised and become more of a busy body. Although that will probably mean taking a few extra naps, but I won't complain about that. What are some of your goals for 2018?

Cranberry and Stuffing Sausage Rolls

Makes: 24

Ingredients:

500g puff pastry 

100g cranberry sauce (ideal but up to you how much you wish to use)

8 sausages, skinned

150g stuffing

1 egg, whisked, for the wash

Directions:

1. Preheat the oven to gas mark 6/200C/400F and line two trays with greaseproof paper
2. Roll out your puff pastry onto a lightly floured surface, until the pastry is a 1/4 inch thick. Split the pastry up into two long strips.
3. Spread the cranberry sauce across each of the strips, leaving a strip around all of the edges to seal. 
4. Shape the sausage meat into a long roll in the middle of each strip. Wrap the stuffing around the sausage meat. 
5. Seal the edges of the pastry with the egg wash, then pull the pastry around the sausage and stuffing mixture and seal the two bits of pastry by pinching. 
6. Slice up the roll into one inch sections and place each on a baking sheet. Bake in the oven for 20 minutes, or until golden brown and they are 71C inside. I always use a cooking thermometer to check the internal temperature.