Mini sausage Rolls
No party is complete without mini sausage rolls. Flaky, crispy and delicious hot or cold. Experiment with the spices and swap out the cinnamon for a herb like rosemary, chive or thyme.
Makes 22 sausage rolls
- 425g sausages
- Small garlic clove
- A little salt
- Handful of parsley, chopped
- ¼ tsp ground cinnamon
- 2 tbsp brandy
- 20g cranberries
- 400g pack ready-rolled puff pastry
- 1 egg, beaten, to glaze
- 1 tsp wholegrain mustard
Heat your oven to 200°C/gas mark 6 180°C /fan
Crush the garlic clove. Mix this together with the brandy, salt, chopped parsley, ground cinnamon and 35ml of water.
Peel off the skin on the sausages and put the sausages into a food processor with the cranberries, mustard and water mixture you just made.
Turn the processor to high-speed, and then season with salt and pepper.
Unroll your pre-made pastry on a board, and cut in half.
Divide the sausage mix into two and spread it along the pastry, leaving 1cm around each edge.
Tightly roll the pastry around the sausage mix; brush the ends with a beaten egg.
Cut the big sausage rolls into mini rolls. Brush more beaten egg on the pastry.
Cook for approximately 30 minutes. The meat should be cooked through and pastry should be puffy.
Enjoy hot or cold!
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