Cranberry and sage stuffing sausage rolls
Makes: 24
Prep time: 20 minsTotal time: 
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
Prep time: 20 minsTotal time: 
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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
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
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.
