When life gives you leftovers…make sausage rolls. A great way to use up any left over meat in combination with fresh mince to add a festive twist to the simple, yet perfect, sausage roll. Its amazing how a few simple ingredients combined can smell exactly like Christmas dinner and we all know that turkey and sage are made for each other (the cranberry dipping sauce is the cherry on top)! This one is a crowd please so I suggest making double if you have the leftovers available and freezing some for all the last minute fun that is likely to spring up this season.
200g turkey mince (made up by 100g fresh mince + 100g leftovers blitz in a mix master until shredded, if available)
200g pork mince (same as above)
3 sage leaves, finely diced
2 thyme springs, leaves removed and finely diced
1 onion, finely diced
1 slice of sourdough bread, blitzed into small crumbs
salt & pepper
1 eggs, whisked for washing
2 sheets of puff pastry, homemade recipe here.
jar of cranberry sauce
good quality white wine vinegar
- Preheat oven to 180 degrees celcius.
- Combine all of the sausage roll ingredients with a pinch of both salt & pepper to season. Use your hands to combine really well, making sure you work through all of the mince.
- Divide the sausage roll filling into four and mould into 4 long log along the length of the pastry. Cut the pastry down the middle and then fold the side all the way around encasing the sausage roll. Egg wash to join the pastry together and place join down on a shopping board.
- Gently, with a sharp knife, cut the sausage roll into 2cm wide rounds a place on a lined baking tray.
- Bake sausage roll for 20-25mins or until golden brown.
- In a small bowl place the cranberry sauce and add one tablespoon of vinegar at a time until the sauce is smooth and has a light tang to it.
Delicious. Happy Holidays everyone!
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