Sausage roll week: Cranberry bacon

I made this last year as a Christmas Eve treat with roasted chestnuts, which I gleefully ate while watching the Transformers movies (don't judge me.... and I won't judge you). It went down a treat with some rum-mulled wine. I made a few changes which aren't really that drastic but why don't you guys try it out and see what other modifications you could make to the recipe .

Makes 12 bite-sized sausage rolls

Ingredients

375g 20% Fat Pork mince

2-3 tbsp Cranberry sauce

1 tsp Dried sage

1 tsp Fennel seeds

2 cloves of Garlic

1tsp Black pepper

1 tsp Thyme

1-2 bacon rashers chopped up

190g Ready-made Puff Pastry

1 beaten egg

Pinch of Sesame seeds

Method

Preheat oven to 200 degrees Celsius.

Place pork mince, garlic cloves, dried sage, fennel seeds , black pepper, dried thyme into food blender/chopper.

Blend into a smooth paste (the amount you blend can depend on how smooth you want the sausage meat I like a mixture of both so I blend half really smooth then the other half not as smooth).

The place the sausage meat into a bowl and add cranberry sauce into the mix and fold into sausage meat mix.

Chop up bacon rasher finely as possible or to preference and then add into the cranberry sausage mix

Place some puff pastry onto a floured surface.

You can either pipe or place into a thin roll in the middle of your ready rolled puff pastry. Then fold over one side, pressing the edges with a fork. You can tell I was being greedy as usual and kinda over filled the sausage roll

Cut the sausage rolls to preferred size and egg wash so the sausage rolls have a shine to them once cooked. I placed sesame seeds on them to distinguish between the cranberry bacon sausage rolls and Jerk sausage rolls, which will appear in my next blogpost.

Leave in the oven for 20-25 minutes

Once cooked they can be eaten straight away or eaten once slightly cooled