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Yorkshire Herd

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Pork, Leek and Cranberry Christmas Sausage Rolls

  • 30 minutes
  • 8

There’s no party food quite like a warm sausage roll, and at Christmas we like ours with a festive twist. These Christmas sausage rolls start with our pork and leek sausages, which bring plenty of flavour before you’ve added a thing. A little sage and orange zest, plus a sticky line of cranberry through the middle, finish them off nicely.

They’re perfect for Christmas Eve, drinks with the neighbours, or grazing on Boxing Day when nobody fancies cooking. Best of all, you can make them ahead and freeze them, so there’s always a tray ready when friends drop in.

See the instructionsprint the recipe

Ingredients:

  • 8 pork and leek sausages (about 500g), skins removed, OR our pork, leek and cranberry sausage meat
  • 1 teaspoon dried sage (or 6 fresh leaves, chopped)
  • 1 orange, zested
  • 0.5 teaspoons black pepper
  • 3 tablespoons cranberry sauce (not needed if using our sausage meat option)
  • 320 grams ready-rolled puff pastry
  • 1 large egg, beaten
  • 1 tablespoon sesame or nigella seeds (optional)

Cooking Instructions:

  1. Skin the sausages: Run a sharp knife down the length of each of 8 pork and leek sausages (about 500g), and peel away the skins. Put the sausage meat in a bowl. (To skip this step, you can use our pork, leek and cranberry sausage meat)
  2. Make the filling: Add 1 teaspoon dried sage (or 6 fresh leaves, chopped), the zest of 1 orange, and 0.5 teaspoons black pepper to the sausage meat and mix well with your hands until evenly combined.
  3. Fill and roll: Unroll 320 grams ready-rolled puff pastry and cut it in half lengthways. Lay half the filling along the middle of each strip, then spread a thin line of 3 tablespoons cranberry sauce along the top of the meat. Brush one edge with a little of 1 large egg, beaten, fold the pastry over and press to seal.
  4. Chill: Chill the rolls in the fridge so they are easier to cut and hold their shape. Heat the oven to 200°C (180°C fan, Gas Mark 6).
  5. Cut and glaze: Cut each roll into 8 pieces and space them out on a lined baking tray. Brush with the rest of 1 large beaten egg, score the tops and sprinkle with 1 tablespoon sesame or nigella seeds (optional).
  6. Bake: Bake until puffed and deep golden and the sausage meat is cooked through with no pink in the middle.
  7. Cool slightly: Leave to cool on the tray before serving warm or at room temperature.
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