Pork & Stuffing Sausage Rolls

Sausage rolls and stuffing are staples in my house, so why not combine them to make these incredibly delicious Pork & Stuffing Sausage Rolls?! Combine sausage meat with sage and onion stuffing for the ultimate sausage roll. They'll quickly become your favourite!

Ingredients

320 g puff pastry ready rolled

400 g sausage meat

170 g sage & onion stuffing mix

200 ml boiling water

1 egg beaten

1 tsp dried sage

Optional

2 tbsp cranberry sauce reduce water by 30ml

Instructions

Preheat your oven to 190℃ (fan assisted, 210℃ non fan) and line two baking trays with parchment paper or silicon liners

Add 400g of sausage meat and 170g sage & onion stuffing mix to a bowl. Add 2 tbsp cranberry sauce if you're using it

Add 200ml recently boiled water to the bowl and mix thoroughly (170ml if you're adding the cranberry sauce). Set aside to cool slightly.

Unroll 320g sheet ready rolled puff pastry. Cut it in half lengthways

Once the filling has cooled enough, form it into a long sausage shape and place in the middle of each piece of pastry

Brush one of the long lengths of each piece of pastry with one beaten egg

Carefully bring each side of the pastry up around the filling. It will be a tight fit so you may need to stretch some of the pastry slightly. Be gentle so the pastry doesn't rip

Cut each large roll into smaller sausage rolls

Place each sausage roll on the lined trays, seam side down. Leave a small gap between each sausage roll

Using scissors, cut a few lines in the top of each sausage roll. Brush each sausage roll with egg and sprinkle with 1 tsp dried sage

Cook for 20-25 minutes until the sausage rolls are golden brown. Leave to cool on a wire rack

To air fry

Preheat your air fryer if needed. Cook the sausage rolls at 190℃ for 13-15 minutes. Depending on the size of your air fryer you may need to cook them in batches.