Cranberry and pork crackling sausage rolls
Makes: 20
Prep time: 30 minsTotal time: 
Recipe photograph by Kris Kirkham
Cranberry and pork crackling sausage rolls
Makes: 20
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
175Kcal
Fat
12gr
Saturates
5gr
Carbs
10gr
Sugars
3gr
Fibre
1gr
Protein
6gr
Salt
0.5gr
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Ingredients
- 1 x 375g pack ready rolled puff pastry
- 1 x 400g pack pork sausages, skins removed
- 1 large echalion shallot (about 50g), finely chopped
- 6 fresh sage leaves, finely chopped
- 50g dried cranberries, roughly chopped
- 1 small dessert apple, cored and finely diced
- 1 x 75g pack pork crackling or pork scratchings (we used Real Pork Crackling Co), chopped into tiny pieces
- 1 medium egg, lightly beaten
- coarsely ground black pepper
- sea salt flakes
Step by step
Get ahead
Open-freeze the uncooked sausage rolls on a baking tray then transfer to sealed bags. Bake from frozen for 30 minutes.
- Preheat the oven to 200°C, fan 180°C, gas 6. Unroll the pastry, place on a lightly floured work surface and cut in half lengthways.
- Place the sausage meat in a bowl with the shallot, sage, cranberries, apple, a pinch of salt and a good grinding of black pepper. Mix together with a wooden spoon or your hands until well combined, then shape the mixture into 2 long sausages, the same length as your sheets of pastry.
- Sprinkle two-thirds of the crackling over the pastry and lightly press it into the surface. Leave 2.5cm clear along each long edge.
- Lay one "sausage" down the centre of each piece of pastry. Brush the long edges of each piece of pastry with beaten egg, fold the pastry over the filling and press the edges together firmly. Mark the seam edge with the tines of a fork to give a better seal. Neatly cut each long roll into 10 evenly sized pieces.
- Line 2 baking trays with baking paper, place the sausage rolls onto the trays and brush with more beaten egg. Sprinkle the tops with coarsely ground black pepper, sea salt flakes and the remaining crackling crumbs. Bake for 18-20 minutes until puffed up and richly golden.
