Description
These easy Christmas sausage rolls are filled with juicy pork, creamy brie and sweet cranberry sauce, all wrapped in golden, flaky puff pastry. A delicious twist on traditional sausage rolls and perfect for festive entertaining!
Ingredients
3 pork sausages, casings removed
1 wheel brie (approximately 200g), sliced 1/2cm thick
3–4 tbsp cranberry sauce
3 sheets frozen puff pastry, thawed
1–2 eggs, beaten
1 tbsp sesame seeds
Instructions
- Preheat oven to 180°C fan-forced (200°C conventional). Line a large baking tray with baking paper.
- Cut each sheet of puff pastry into 4 equal squares, making 12 squares altogether.
- Remove the casings from the pork sausages and divide each sausage into 4 equal portions. Place one portion of sausage meat in the centre of each pastry square.
- Top each portion with a slice of brie and approximately 1 teaspoon of cranberry sauce.
- Brush the edges of the pastry with beaten egg. Fold the pastry over the filling, pressing to seal and tucking in the ends.
- Place the sausage rolls onto the prepared baking tray, seam-side down where possible.
- Brush the tops with egg wash and sprinkle with sesame seeds.
- Bake for 25–30 minutes, or until the pastry is puffed and golden and the pork filling is cooked through (71°C in the centre).
- Allow to cool slightly before serving. Enjoy warm!
Notes
Make ahead: Assemble the sausage rolls a few hours in advance and refrigerate until ready to bake.
Freezer-friendly: Freeze unbaked sausage rolls on a tray, then transfer to an airtight container. Bake from frozen, adding extra cooking time until cooked through.
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Reheating: Reheat in the oven or air fryer until piping hot to keep the pastry crispy.
Serving suggestion: Serve warm with extra cranberry sauce for dipping.