Christmas sausage rolls recipe includes 4 festive ingredients for a sweet and nutty flavour

This sausage roll recipe is perfect for Christmas parties and gatherings, and is a great way to use up leftover cranberry sauce and cooked chestnutsThis recipe from Maldon Salt includes cooked chestnuts, dried cranberries, cranberry sauce and sage(Image: Getty)

Sausage rolls are the ultimate party grub. They’re speedy to prepare and absolutely scrumptious whether served piping hot or at room temperature. Adding a festive flourish to sausage rolls makes them perfect for Christmas dos and get-togethers, particularly if you’re watching the pennies this year.

This recipe from Maldon Salt features cooked chestnuts, dried cranberries, cranberry sauce and sage leaves for that seasonal sparkle.

The website states: “Struggling for ideas on what to cook during the Christmas holidays? Why not combine all the best flavours of Christmas and wrap them under a blanket of golden puff pastry with our showstopping sausage rolls! We use good quality pork sausages as the main component for our rolls, with bursts of sweet cranberries and chestnuts for a nutty bite!”

One component that mustn’t be overlooked is a generous pinch of sea salt. The website explains that incorporating a touch of sea salt into the raw sausage meat works wonders for improving the texture and boosting the pork’s flavour while reducing its moisture levels, reports the Express.

Sausage rolls are quick to make and taste delicious warm or cold(Image: MALDON SALT)Christmas sausage rolls recipe

Ingredients

400g good quality pork sausages – meat removed from the skins40g dried cranberries, finely chopped70g cooked chestnuts, finely choppedOne tbsp fresh sage leaves, finely choppedOne tbsp cranberry sauceA good pinch of Maldon Salt (or equivalent)Cracked black pepperTwo sheets of puff pastryOne large egg, beatenNigella seeds, for garnishExtra cranberry sauce, for dipping

Method

1. Begin by preparing the filling through combining the sausage meat, cranberries, chestnuts, sage, cranberry sauce, a sprinkle of Maldon salt and freshly cracked black pepper.

2. Next, unfurl the pastry and lay half the sausage meat along one side of it. Fold the remaining pastry over the top, using the egg wash to secure it tightly. Repeat this process with the second sheet of pastry, pressing down on the seal with a fork for good measure. Once you’ve folded and sealed them, pop the two lengthy sausage rolls into the fridge for about 30 minutes to firm up.

One ingredient that should not be missed is a pinch of sea salt(Image: Getty)

3. Preheat your oven to 180°C.

4. After they’ve had time to firm up, retrieve the sausage rolls from the fridge and slice each one into six individual pieces, giving you a total of 12. Arrange these on a baking tray lined with parchment paper, then brush each one liberally with egg wash. Sprinkle nigella seeds over the tops before popping them in the oven for around 15 minutes. They should emerge golden brown and delightfully crisp.

5. Once they’re cooked, remove them from the oven and let them cool off a bit.

Serve them up with an extra helping of cranberry sauce for dipping and a light dusting of sea salt.