Christmas sausage rolls
- November 2015
- Makes 12 large sausage rolls
- Hands-on time 45 min, oven time 30 min, plus chilling and soaking
It’s hard to beat these Christmas sausage rolls especially when they come with a festive twist. This recipe from Peter Sidwell uses sage, raisins and mustard for full-on Christmassy flavour.
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- 34g (16.4g)
- 39.1g (11.3g sugars)
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If you prefer, make +24 canapé or cocktail sausage rolls. In step 12, cut the sausage log into 12 mini rolls, 2-3cm in length.
Make the sausage rolls but don’t bake them (step 12). Freeze on trays, then put into labelled freezer bags. Freeze for up to 1 month. Bake from frozen for 40 minutes in a hot oven. Or prepare the pastry up to the end of step 5, wrap in cling film and chill for up to 3 days.
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