Christmas sausage rolls with brie & cranberry

Recipe Serves: Makes 32 (serves 10)

Ingredients

½ large red onion, finely chopped

2 teaspoons olive oil

Pinch of salt

600g sausage meat

2 teaspoons thyme leaves, plus extra to garnish

10 sages leaves, finely chopped

Black pepper

100g Mrs Bridges Cranberry Sauce with Port

100g brie, chopped into 1cm (1/4 inch) chunks

2 x 320g sheets of all-butter puff pastry

1 egg, lightly beaten with a pinch of salt

2 tablespoons sesame seeds, a mixture of black and white preferably

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Heat the olive oil in a small saucepan over a medium-low heat, once hot add the red onion with a pinch of salt and cook for about 15 minutes until soft, but not coloured.

Put the sausage meat in a large bowl, squeezing it out of the sausage casings if required. Add the cooked red onion, thyme, sage and good grind of black pepper and mix. Add the brie and cranberry sauce and fold in gently.

Line a large tray with baking parchment. Unroll the puff pastry with the long side facing you and cut it in half horizontally so you have two long pieces of dough. Repeat with the other piece of puff pastry. Pipe or spoon the sausage mixture along the middle of the dough, then brush some beaten egg along the edge nearest to you. Bring the pastry over the sausage meat to meet the side with the egg. Press down gently to seal. Put the large sausage roll on the prepared tray and brush all over with the beaten egg. Repeat with the other three pieces of pastry. Put the rolls in the fridge for one hour or the freezer for 30 minutes to firm up. This will make cutting the sausage rolls much easier.

Preheat the oven to 200° conventional (180°C fan or gas mark 6). Line a couple of large baking trays with baking parchment.

Take the rolls out of the fridge or freezer. Brush all over with egg and immediately sprinkle with sesame seeds and the remaining thyme leaves. With a sharp knife cut them into 4cm (1.5 inch) pieces. Put the sausage rolls onto the prepared baking trays.

Bake for 20-25 minutes until golden brown. Serve immediately with extra Mrs Bridges Cranberry sauce with Port for dipping.

Freeze raw sausage rolls before cooking on a tray and once frozen solid transfer to a bag or box in the freezer.

Cooked sausage rolls will keep in the fridge for three days. Reheat at 180° conventional (160°C fan or gas mark 4) for 10-15 minutes or until piping hot.

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