Turkey sausage rolls with cranberry tomato sauce
Makes 48 small sausage rolls
- 600g chicken sausages
- 500g turkey mince
- 4 sheets puff pastry, defrosted.
- 1 egg, lightly beaten
- 1/2 cup cranberry sauce
- 1/2 cup tomato sauce
Preheat oven to 220å¡C (200å¡C fan-forced).
Use a sharp knife to slit the sides of the sausages and remove meat from casings. Combine sausage meat with turkey mince – the easiest way is with your hands.
Cut puff pastry sheets in half to form two rectangles each. Place sausage mixture along the long edge of each rectangle. Brush the other edge with beaten egg. Roll pastry to form a long sausage shape, pressing to seal. Continue with remaining ingredients.
Place rolls on an oven tray lined with baking paper. Use a sharp knife to cut each long roll into six pieces, being sure not to cut all the way through. Brush the tops with beaten egg.
Bake for 18-20 minutes until puffed and golden. Meanwhile, combine cranberry and tomato sauces.
Serve sausage rolls with dipping sauce.
- Choose good-quality, well-flavoured chicken sausages.
- The cranberry sauce is a wonderful accompaniment to the turkey, but you could use plain tomato sauce if you like.
- Recipe by Greer Worsley, who blogs atåÊTypically Red.