Don’t let your sausage rolls be the only way to enjoy sausagemeat this Christmas – it's so versatile and perfect for entertaining, dinner time or even just adding something a little extra something to an old classic.
- Melt the butter in a pan.
- Add the onion or shallot and soften for 5 minutes.
- Add the balsamic vinegar and continue to cook for 5 minutes until caramelised.
- Unroll the pastry keeping it on the baking paper. Spread with the cranberry sauce leaving a 2 cm gap on the longest edges of the pastry.
- Then spread with the sausage meat, season and then spread with the caramelised onion.
- Sprinkle over the gruyere.
- Take the longest side of the pastry and roll carefully but as tightly as possible.
- Slice the roll into 1cm pieces and lay on a baking tray.
- Brush with egg.
- Bake for 18 minutes at 180 fan assisted.
For 12-16 wheels
1 sheet ready rolled puff pastry
400g Porky Whites Traditional Sausage Meat
1 tbsp butter
1 small onion or banana shallot, finely chopped
1 tbsp balsamic vinegar
4 tbsp cranberry sauce
100g Gruyere
Beaten egg
Salt & pepper
