Sausage Rolls and Cranberry Relish

In a flash another holiday season has arrived, the time of year where gatherings are increasingly centered around a warm kitchen. To prepare, I research and gather recipes throughout the year to add to my seasonal entertaining repertoire. Some of my favorites to collect are those for crowd-pleasing and unique appetizers. These English style sausage rolls, with plenty of savory herbal flavor, are perfect for dipping in a sweet and tart cranberry relish.

Ingredients:

For the relish:

½ can cranberry sauce, whole berry

¼ cup red wine

Zest of one orange

1 cinnamon stick

1 star anise, whole

Pinch of nutmeg

Pinch of salt

For the rolls:

1 Package puff pastry

1 pound pork sausage

2 tablespoons fresh sage, minced

1 tablespoon fresh rosemary, minced

1 tablespoon onion powder

½ teaspoon fresh ground black pepper

¼ teaspoon ground white pepper

¼ teaspoon ground clove

¼ teaspoon ground nutmeg

Salt

1 egg, beaten

Sesame seeds, (optional)

Directions:

Thaw the puff pastry according to the package directions. Set aside. Prepare two baking sheets by lining with parchment paper, or lightly greasing.

Make the relish. Combine cranberry sauce, red wine, orange zest, spices, and salt in a small saucepan. Place pan over medium heat and bring mixture to a simmer. Cook for 5 to 10 minutes until slightly thickened. Taste for seasoning, adding more salt if needed. Remove from heat and let cool.

Make the rolls. In a mixing bowl, combine the pork sausage, sage, rosemary, black pepper, white pepper, clove, nutmeg, and season generously with salt to taste. Stir to evenly combine. Cover and let rest in the refrigerator for at least 20 minutes.

Preheat the oven to 400 degrees. Lightly flour a work surface. Open the puff pastry. Packages usually come with two 10-inch square sheets of pastry. Cut each square in half, making four 5-inch by 10-inch rectangles.

Remove sausage filling from the fridge and divide into four portions. Roll each portion into a long log shape, about 1-inch thick. Place logs of sausage in center of each puff pastry rectangle the long way. Gently stretch and shape so that the sausage extends all the way to the ends. Brush the egg wash along the long edges of the rectangle, then roll pastry over sausage and place seam side down on a cutting board. Place cutting board in the refrigerator and chill rolled logs for 20 to 30 minutes.

Remove from the fridge. Brush the tops of each long roll with egg wash, then use a sharp knife to cut each log into 6 to 8 pieces. If using sesame seeds, dip each cut edge of rolls in sesame seeds. Alternatively, you could sprinkle sesame seeds over the top of each roll. Place rolls on prepared baking sheets, seam side down. Bake in hot oven until pastry is golden and the sausage is cooked through, about 20 to 25 minutes, rotating pans halfway through the baking.

Notes:

Store bought puff pastry is among my favorite shortcuts available in the freezer section of most grocery stores. However, for the ambitious home cook, try making your own puff pastry. Look for recipes for a “quick” or “rough” puff pastry.

This makes a festive appetizer that is perfect for holiday gatherings. Along with the cranberry relish I also served these sausage rolls with a side of hot mustard topped with chopped chives.

Enjoy.