Christmas Sausage Rolls with Bacon, Stuffing & Cranberry Sauce – The recipe is absolutely loaded, with Bacon, Stuffing & Cranberry Sauce
Excellent for the Festive Buffet Desk
All of us love sausage rolls, and so I made a decision to push the boat out and create a festive recipe, enter Christmas Sausage Rolls with Bacon, Stuffing & Cranberry Sauce.
This recipe is pure indulgence, and filled with festive flavours, equivalent to cranberry sauce, sausagemeat, stuffing and bacon. All encased in buttery puff pastry.
The recipe is absolutely loaded, and these Christmas Sausage Rolls with Bacon, Stuffing & Cranberry Sauce, are pefect when served with further cranberry sauce for dunking.
I used bacon medallions, as they appear to cook dinner higher than bacon that has fats on it, though streaky bacon would work too – it simply received’t be crispy.
I used Cumberland sausages the final time I made these sausage rolls, for a peppery style; nevertheless, any seasoned pork sausage will likely be tremendous, equivalent to Lincolnshire or Oxford sausages.
I added a packet of sage & onion stuffing combine with the skinned sausages, like my late mom used to do when she made sausage rolls, or a sausage plait.
The cranberry sauce was one which had entire cranberries in it – however do use clean should you favor that sort of texture.
It’s such a straightforward recipe, counting on ready-made puff pastry, stuffing combine, bacon and sausages, however you need to have a really sharp knife when slicing the crammed pastry, to chop by the bacon.
I hope you all take pleasure in this newest festive recipe of mine – serve these for lunch, with pickles, or chutney and salad, or on the buffet desk for a festive gathering or get together.
Components
- 1 x 320g ready-rolled puff pastry sheet
- 1 x 400g packet high-meat content material sausages
- 1 x 170g packet of stuffing combine, made up based on the packet directions, enable to chill
- Cranberry sauce, to style (about 4 to six tablespoons)
- 6 smoked bacon medallions, or smoked streaky bacon
- 1 egg, overwhelmed
Extra Sausage Recipes
Pin me for Later
Christmas Sausage Rolls with Bacon, Stuffing & Cranberry Sauce Recipe
Christmas Sausage Rolls with Bacon, Stuffing & Cranberry Sauce
Yield:
16
Prep Time:
half-hour
Cook dinner Time:
25 minutes
Whole Time:
55 minutes
All of us love sausage rolls, and so I made a decision to push the boat out and create a festive recipe, enter Christmas Sausage Rolls with Bacon, Stuffing & Cranberry Sauce.
This recipe is pure indulgence, and filled with festive flavours, equivalent to cranberry sauce,sausagemeat, stuffing and bacon. All encased in buttery puff pastry.
The recipe is absolutely loaded, and these Christmas Sausage Rolls with Bacon, Stuffing & Cranberry Sauce, are pefect when served with further cranberry sauce for dunking.
I used bacon medallions, as they appear to cook dinner higher than bacon that has fats on it, though streaky bacon would work too – it simply will not be crispy.
I used Cumberland sausages the final time I made these sausage rolls, for a peppery style; nevertheless, any seasoned pork sausage will likely be tremendous, equivalent to Lincolnshire or Oxford sausages.
I added a packet of sage & onion stuffing combine with the skinned sausages, like my late mom used to do when she made sausage rolls, or a sausage plait.
The cranberry sauce was one which had entire cranberries in it – however do use clean should you favor that texture.
It is such a straightforward recipe, counting on ready-made puff pastry, stuffing combine, bacon and sausages, however you need to have a really sharp knife when slicing the crammed pastry, to chop by the bacon.
I hope you all take pleasure in this newest festive recipe of mine – serve these for lunch, with pickles, or chutney and salad, or on the buffet desk for a festive gathering or get together.
Components
- 1 x 320g ready-rolled puff pastry sheet
- 1 x 400g packet high-meat content material sausages
- 1 x 170g packet of stuffing combine, made up based on the packet directions, enable to chill
- Cranberry sauce, to style (about 4 to six tablespoons)
- 6 smoked bacon medallions, or smoked streaky bacon
- 1 egg, overwhelmed
Directions
1. Pre-heat oven to 220C/Fan 200C/400F/Fuel mark 7. Line a big baking tray with grease-proof baking paper.
2. Pores and skin the sausages.
3. Combine the cooled stuffing combination with the skinned sausages – use moist arms and blend effectively.
4. Lay the pastry out and unfold with cranberry sauce.
5. Prepare the bacon down the perimeters of the pastry – on reverse sides.
6. Divide the sausage and stuffing combination into two and make two lengthy, skinny sausage shapes. Lay the sausage shapes on high of the bacon. NB: You will have leftover sausage and stuffing combination – use this for extra sausages rolls, or bake as stuffing for a roast dinner and many others.
7. Lower down the center of the pastry, to make two crammed strips.
8. Brush both sides of the pastry with the overwhelmed egg and fold the pastry over to seal. Crimp the sting with a fork to seal the sausage rolls.
9. Utilizing a pointy knife, slice by the crammed pastry to make 8 rolls per strip, or much less or extra, relying on what measurement you require.
10. Place the sausage rolls on to the ready baking tray. Utilizing a really sharp knife, or kitchen scissors, make a number of slits on high of the sausage rolls.
11. Brush the sausage rolls with the overwhelmed egg.
12. Bake within the centre of the pre-heated oven for 20 to 25 minutes till the pastry has overvalued and the sausage rolls are golden brown.
13. Enable to chill barely earlier than serving.
Notes
Use any excessive meat content material native sausages. Pork sausages are greatest.
Instead of an egg for glaze them, use milk.
Use streaky bacon instead of bacon medallions.
Exchange the cranberry sauce with onion marmalade or a relish of your alternative.
Vitamin Data
Yield 16
Serving Measurement 1
Quantity Per Serving
Energy 103Whole Fats 7gSaturated Fats 3gUnsaturated Fats 4gLdl cholesterol 33mgSodium 253mgCarbohydrates 3gFiber 0gSugar 1gProtein 7g
