Christmas Sausage Rolls with Bacon, Stuffing & Cranberry Sauce – The recipe is fully loaded, with Bacon, Stuffing & Cranberry Sauce
Perfect for the Festive Buffet Table
We all love sausage rolls, and so I decided to push the boat out and create a festive recipe, enter Christmas Sausage Rolls with Bacon, Stuffing & Cranberry Sauce.
This recipe is pure indulgence, and packed with festive flavours, such as cranberry sauce, sausagemeat, stuffing and bacon. All encased in buttery puff pastry.
The recipe is fully loaded, and these Christmas Sausage Rolls with Bacon, Stuffing & Cranberry Sauce, are pefect when served with extra cranberry sauce for dunking.
I used bacon medallions, as they seem to cook better than bacon that has fat on it, although streaky bacon would work too – it just won’t be crispy.
I used Cumberland sausages the last time I made these sausage rolls, for a peppery taste; however, any seasoned pork sausage will be fine, such as Lincolnshire or Oxford sausages.
I added a packet of sage & onion stuffing mix with the skinned sausages, like my late mother used to do when she made sausage rolls, or a sausage plait.
The cranberry sauce was one that had whole cranberries in it – but do use smooth if you prefer that kind of texture.
It’s such an easy recipe, relying on ready-made puff pastry, stuffing mix, bacon and sausages, but you must have a very sharp knife when slicing the filled pastry, to cut through the bacon.
I hope you all enjoy this latest festive recipe of mine – serve these for lunch, with pickles, or chutney and salad, or on the buffet table for a festive gathering or party.
Ingredients
- 1 x 320g ready-rolled puff pastry sheet
- 1 x 400g packet high-meat content sausages
- 1 x 170g packet of stuffing mix, made up according to the packet instructions, allow to cool
- Cranberry sauce, to taste (about 4 to 6 tablespoons)
- 6 smoked bacon medallions, or smoked streaky bacon
- 1 egg, beaten
More Sausage Recipes
- Easy Three Ingredient Sausage Rolls
- Cheesy Ploughman’s Sausage Rolls
- Easy Cheesy Puff Pastry Sausage Rolls
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Christmas Sausage Rolls with Bacon, Stuffing & Cranberry Sauce Recipe
Christmas Sausage Rolls with Bacon, Stuffing & Cranberry Sauce
We all love sausage rolls, and so I decided to push the boat out and create a festive recipe, enter Christmas Sausage Rolls with Bacon, Stuffing & Cranberry Sauce.
This recipe is pure indulgence, and packed with festive flavours, such as cranberry sauce,sausagemeat, stuffing and bacon. All encased in buttery puff pastry.
The recipe is fully loaded, and these Christmas Sausage Rolls with Bacon, Stuffing & Cranberry Sauce, are pefect when served with extra cranberry sauce for dunking.
I used bacon medallions, as they seem to cook better than bacon that has fat on it, although streaky bacon would work too - it just won't be crispy.
I used Cumberland sausages the last time I made these sausage rolls, for a peppery taste; however, any seasoned pork sausage will be fine, such as Lincolnshire or Oxford sausages.
I added a packet of sage & onion stuffing mix with the skinned sausages, like my late mother used to do when she made sausage rolls, or a sausage plait.
The cranberry sauce was one that had whole cranberries in it - but do use smooth if you prefer that texture.
It's such an easy recipe, relying on ready-made puff pastry, stuffing mix, bacon and sausages, but you must have a very sharp knife when slicing the filled pastry, to cut through the bacon.
I hope you all enjoy this latest festive recipe of mine - serve these for lunch, with pickles, or chutney and salad, or on the buffet table for a festive gathering or party.
Ingredients
- 1 x 320g ready-rolled puff pastry sheet
- 1 x 400g packet high-meat content sausages
- 1 x 170g packet of stuffing mix, made up according to the packet instructions, allow to cool
- Cranberry sauce, to taste (about 4 to 6 tablespoons)
- 6 smoked bacon medallions, or smoked streaky bacon
- 1 egg, beaten
Instructions
1. Pre-heat oven to 220C/Fan 200C/400F/Gas mark 7. Line a large baking tray with grease-proof baking paper.
2. Skin the sausages.
3. Mix the cooled stuffing mixture with the skinned sausages - use wet hands and mix well.
4. Lay the pastry out and spread with cranberry sauce.
5. Arrange the bacon down the sides of the pastry - on opposite sides.
6. Divide the sausage and stuffing mixture into two and make two long, thin sausage shapes. Lay the sausage shapes on top of the bacon. NB: You may have leftover sausage and stuffing mixture - use this for more sausages rolls, or bake as stuffing for a roast dinner etc.
7. Cut down the middle of the pastry, to make two filled strips.
8. Brush each side of the pastry with the beaten egg and fold the pastry over to seal. Crimp the edge with a fork to seal the sausage rolls.
9. Using a sharp knife, slice through the filled pastry to make 8 rolls per strip, or less or more, depending on what size you require.
10. Place the sausage rolls on to the prepared baking tray. Using a very sharp knife, or kitchen scissors, make several slits on top of the sausage rolls.
11. Brush the sausage rolls with the beaten egg.
12. Bake in the centre of the pre-heated oven for 20 to 25 minutes until the pastry has puffed up and the sausage rolls are golden brown.
13. Allow to cool slightly before serving.
Notes
Use any high meat content local sausages. Pork sausages are best. In place of an egg for glaze them, use milk.
Use streaky bacon in place of bacon medallions.
Replace the cranberry sauce with onion marmalade or a relish of your choice.
Nutrition Information
Yield 16 Serving Size 1Amount Per Serving Calories 103Total Fat 7gSaturated Fat 3gUnsaturated Fat 4gCholesterol 33mgSodium 253mgCarbohydrates 3gFiber 0gSugar 1gProtein 7g
Kristin Henry says
Do you bake the stuffing balls and then place in the sausage rolls?