Festive sausage roll
A festive sausage roll is the ultimate addition to your holiday table, blending classic comfort with seasonal indulgence. This easy-to-prepare dish not only makes an impressive centerpiece but also embodies the flavors of Christmas with every bite. Packed with a rich filling of pork mince, cranberry jelly, dried cranberries, and nuts, this recipe delivers a perfect balance of savory and sweet. The golden, flaky puff pastry wraps everything together, creating a dish that’s as visually stunning as it is delicious.One of the best things about this festive sausage roll is its versatility. It’s perfect for any climate, whether served warm from the oven during a cozy winter gathering or enjoyed at room temperature in the heat of summer. This adaptability makes it an ideal choice for Christmas celebrations, no matter where you are in the world.The cranberry jelly and dried cranberries lend a festive sweetness, while the nuts add texture and a touch of indulgence. It pairs beautifully with a fresh green salad or roasted vegetables, making it a crowd-pleasing option for guests of all ages.Easy to make and undeniably festive, this sausage roll is a surefire way to elevate your Christmas menu and create a centerpiece that everyone will remember.
Ingredients
- 70 g sourdough breadcrumbs
- 45 ml milk
- 100 g cranberry jelly
- 50 g dried cranberries
- 50 g pistachio nuts without shell or almonds, roughly chopped
- 2 tsp dried thyme
- 12 g salt
- 6 grind black pepper
- 500 g pork mince
- 400 g puff pastry, defrosted
- 1 egg, beaten
- 0.5 tsp nigella seeds (optional)
Instructions
- Preheat your oven to 200 C.
- Line a baking sheet with non-stick baking paper.
- Place the breadcrumbs and milk in a large bowl that can hold all the ingredients. Wait until the milk is absorbed by the breadcrumbs.
- Mix the cranberry jelly, dried cranberries, pistachio nuts or almonds, dried thyme, salt, pepper and pork mince with the breadcrumb until well combined.
- Unroll the defrosted puff pastry and lay it out on the non stick baking paper.
- Cut a stripe of 6 cm off the short side of the pastry. I use this to cut out stars for decorating the log. Put that stripe to the side.
- Roll the mince mixture into a sausage shape, fitting the length of your pastry sheet, keeping 5 cm uncovered on each side. You need this pastry to seal the mince meat properly.
- Now brush the pastry along the edges with the beaten egg and roll the pastry over the mince meat to enclose. Repeat with the beginning and end of the roll.Make sure the mince meat is proper wrapped and sealed in the pastry.
- Most people like to have the seam at the bottom, I actually prefer it on top, to make sure that the filling doesn't ooze out.
- Cut out some stars from the remaining piece of puff pastry.
- Brush the sausage with the beaten egg, stick the stars all over the surface of the log and brush the stars with the beaten egg. I brush the stars after sticking them to the surface because I find them easier to handle that way.
- Sprinkle some nigella seeds over the stars if you use them.
- Bake the log for 40 to 45 minutes, you might have to cover the log towards the end of the cooking time to prevent the surface from burning. Leave the log 10 minutes to rest before serving it.
- You can bake the sausage roll as well in a loaf tin if you like.