And so my mission to pioneer new Christmassy foods continues! Sausage rolls are an absolute classic – whether they’re part of a pub lunch, cheekily grabbed from a Gregg’s on the way to work or making up the beige spread at a buffet, a good sausage roll is a real staple. Strangely, they don’t appear to have made much of a stamp on the rest of the world – such that American company Trader Joe’s claimed to have invented the all new “puff dog” recently. Either way, sausage meat wrapped in deliciously flaky puff pastry is always a gorgeous treat.
This variation introduces some classic Winter flavours to give it a slightly sweeter, almost mulling spice feel. The recipe calls for crystallised orange peel and I do really recommend you get it, but if completely unable, a hearty helping of zest would somewhat function as an alternative.
- Pork Sausage Meat
- Pre-rolled puff pastry
- A decent slice of good quality smoked ham
- 2-3 tbsp Crystallised Orange Peel
- Handful of Dried Cranberries
- Approx 1/2 tsp Fresh Nutmeg
- Sprinkling of dried sage
- 1 Egg
- Poppy Seeds (to garnish)
- Pre-heat your oven to around 200C.
- Slice your ham into small cubes and add to a bowl along with the sausage meat, orange peel, cranberries, nutmeg and sage. Use your hands to thoroughly combine.
- Roll out your puff pastry. Using wet hands shape your sausage meat mixture into a long cylinder roughly the diameter of a 50p piece at the edge of the pastry. Grab the edge of the pastry and roll over so that your mixture is now fully encased. Slice along the line where pastry meets pastry and then you can repeat this process until you run out of sausage meat/pastry.
- Slice your extra long tubes to more reasonable sizes. I usually slice in half, then half again, then half again giving me 8 rolls per tube. Lightly brush with a beaten egg mixture (this gives them that beautiful shine and stops the pastry drying out) and bake on a baking tray for around 15 minutes – until the pastry is nicely browned but not burning.
- Serve hot or cold.