Christmas Sausage Rolls with Cranberry and Brie Recipe
These Christmas Sausage Rolls are a festive twist on a classic appetizer, combining savory pork sausage meat with fragrant garlic and orange zest, layered with tangy cranberry sauce and creamy Brie, all wrapped in flaky puff pastry. Perfectly golden and warm, they make a delightful addition to holiday gatherings.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: British
Ingredients
Units
Scale
Sausage Roll Filling
- 400g pork sausage meat
- 1 garlic clove, crushed or finely chopped
- 1 teaspoon orange zest
- Mixed herbs, to taste
- Salt and pepper, to season
- Cranberry sauce, to spread
- Brie cheese, sliced
Pastry
- Ready-to-roll puff pastry (enough for two sheets, or homemade equivalent)
Finishing
- 1 beaten egg, for brushing
Instructions
- Preheat Oven and Prepare Tray: Preheat your oven to 200°C (180°C fan). Lightly grease a baking sheet to prevent sticking.
- Prepare Sausage Mixture: Place the pork sausage meat into a large bowl, ensuring any sausage casing is removed if using sausage links. Add the crushed garlic, orange zest, mixed herbs, salt, and pepper. Mix thoroughly and set aside to marinate gently.
- Prepare Pastry Base: Lightly flour a clean surface and unroll the puff pastry. Cut each pastry sheet in half lengthwise to create two long rectangles.
- Assemble Sausage Rolls: Spread a thin line of cranberry sauce down the center of each pastry strip, leaving margins on either side to avoid leakage during baking. Divide the sausage meat into two portions and form each into a long cylindrical shape, placing it over the cranberry sauce on the pastry. Lay sliced Brie evenly on top of the sausage meat.
- Seal Pastry: Brush one long edge of the pastry with beaten egg. Fold the opposite edge over the sausage and brie, pressing gently to seal. Use a fork to crimp the edges firmly and cut away any excess pastry. Repeat this process for the second pastry strip.
- Cut and Vent Rolls: Using a sharp knife, cut each sausage roll into four portions. Poke two small slits into the top of each roll to allow steam to escape during baking. Brush the tops generously with beaten egg for a golden finish.
- Bake: Arrange the sausage rolls on the prepared baking sheet spaced apart. Bake in the preheated oven for 25 minutes or until the pastry is golden brown and cooked through.
- Cool and Serve: Remove from the oven and allow to cool for a few minutes. Serve warm as a festive appetizer or snack.
Notes
- Ensure the sausage meat is well-seasoned before assembling for maximum flavor.
- Do not overfill with cranberry sauce to prevent leakage while baking.
- Brie can be substituted with other creamy cheeses like Camembert or cream cheese.
- These sausage rolls can be made ahead and reheated gently before serving.
