Cranberry and sage stuffing sausage rolls
Makes: 24
![Cranberry and sage stuffing sausage rolls](/uploads/media/720x770/05/8425-Stuffing-sausage-rols.jpg?v=1-0)
Recipe photograph by Maja Smend
Cranberry and sage stuffing sausage rolls
Recipe by Anna Glover
It wouldn’t be Christmas without a sausage roll, and we think our stuffing-inspired version is the best yet
Makes: 24
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Nutritional information (per serving)
Calories
118Kcal
Fat
6gr
Saturates
3gr
Carbs
12gr
Sugars
3gr
Fibre
1gr
Protein
4gr
Salt
0.4gr
![Anna Glover](/uploads/media/100x100/05/165-anna480.jpg?v=1-0)
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
![Anna Glover](/uploads/media/100x100/05/165-anna480.jpg?v=1-0)
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 3 tbsp caramelised onion chutney
- ½ x 20g pack sage, leaves chopped
- 50g dried cranberries
- 100g cooked chestnuts, finely chopped
- 65g fresh breadcrumbs
- 1 tsp ground mixed spice
- 1 x 350g pack Taste the Difference sausagemeat
- 1 x 320g sheet puff pastry
- 1 egg, beaten
Step by step
Get ahead
Freeze the uncooked sausage rolls. Defrost before baking
- Heat the oven to 200°C, fan 180°C, gas 6. Mix the caramelised onion chutney, sage, dried cranberries, cooked chestnuts, breadcrumbs, ground mixed spice and sausagemeat together in a large bowl.
- Season well. Unroll the puff pastry and cut into two long strips. Mould the filling into 2 long sausages, and lay down the centre of the pastry.
- Brush one side of the pastry with the beaten egg, fold over the filling and seal. Chill until ready to bake or if the pastry is very soft.
- Cut each log into 12, transfer to a lined baking sheet and brush with more egg. Bake for 20-25 minutes until cooked through and golden. Serve warm, with cranberry sauce.