Giant pork, ginger & cranberry sausage roll
Lots of sausage meat and cranberry sauce available around Christmas time so put it to good use with this tasty family meal. The recipe makes enough for 6 people and it will keep for 4 days in the fridge. To reheat, place on a baking tray and put int he oven at 180C fan for 10 minutes.If you can't find sausage meat, buy sausages and sqeeze the meat fromt he skins.
Ingredients
- 1 onion finely chopped
- 2 tsp ground ginger
- 1.5 tsp cinnamom
- 600 g sausage meat (see note above)
- 1 tsp salt
- 1 tbsp chopped fresh thyme
- 320 g ready rolled puff pastry
- 260 g jar cranberry sauce
- 2 slices prosciutto
- 1 egg beaten
- 1 tsp poppy seeds (optional)
Instructions
- Heat a splash of oil in a frying pan and gently sauté the onions for about 10 minutes or until soft.
- Have the sausage meat ready in a bowl. Add the cooked onions along with ground cinnamon, ground ginger, thyme, salt and a good grinding of black pepper and mix with your hands until well combined.
- Unroll the puff pastry leaving it on the paper in which it is wrapped and place on a baking tray. Put the sausage meat lengthways down the middle of the pastry, spoon the cranberry sauce on top of the meat and finish with the prosciutto covering the sauce.
- Fold over one side of the pastry, brush the other side with egg and fold that over and gently seal the edges to make a roll. Brush roll with the remaining egg wash and sprinkle with poppy seeds if using and put in the fridge for 30 minutes. Preheat the oven to 180C fan
- Cut the sausage roll in half and place them side by side on the tray and bake for 40 minutes
- For a main course, serve 2 slices with salad or veg and some extra cranberry sauce on the side.
Nutrition
Sodium: 1154mgCalcium: 24mgVitamin C: 3mgVitamin A: 135IUSugar: 17gFiber: 1gPotassium: 331mgCholesterol: 101mgCalories: 584kcalTrans Fat: 1gMonounsaturated Fat: 20gPolyunsaturated Fat: 6gSaturated Fat: 13gFat: 41gProtein: 19gCarbohydrates: 34gIron: 2mg
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