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Festive Sausage Rolls


  • Ready rolled puff pastry
  • 400g pack of sausage meat
  • 100g stuffing (readymade)
  • Cranberry sauce
  • ½ a garlic clove
  • Handful of parsley
  • 1 egg

Step 1

Heat oven to 200°C (Fan 180°C/Gas 6).

Step 2

Crush the garlic and a little salt to a paste using a Mason Cash Original Cane Pestle and Mortar.

Step 3

Place the sausage meat in a Mason Cash Mixing Bowl; add the crushed garlic into the mixture, and then season with pepper.

Step 4

Unroll the pastry onto a board and cut in half lengthways. Divide the sausage meat in two and add stuffing to each mixture. Then, spread the mixture the length of each pastry strip in a cylinder shape, leaving a 1cm edge.

Step 5

Add a dollop of cranberry sauce along the top and then tightly roll the pastry around the mixture and brush the ends with the beaten egg to secure.

Step 6

Use a sharp knife to cut each roll into 5 pieces, each about 5cm long, and place on a baking sheet.

Step 7

Score the pastry with a sharp knife and brush more egg all over the top.

Step 8

Place in the oven and cook for 25-35 mins until the pastry is puffed and crisp and the meat has cooked through.

Step 9

Leave to cool for 10 minutes, add extra cranberry sauce if you wish and enjoy!