PIGS IN BLANKET SAUSAGE ROLLS 💫

What a time to be alive. Why I’ve never made these before I DON’T KNOW - it’s giving UK version meets US version - they’re sweet from the cranberry, salty from the bacon, meaty from the sausages and buttery from the pastry. I am ✨ in love ✨

For 12 mini rolls:
▫️250g approx ready rolled puff pastry
▫️6 good quality sausages (I used caramelised onion ones for extra flavour)
▫️1 tsp dijon mustard
▫️Salt and pepper
▫️Cranberry sauce
▫️9 smoked bacon rashers
▫️1 egg, for the glaze
▫️Sesame seeds

Method
Remove the sausages from their skin, then combine with mustard, salt and pepper.
Cut the pastry into two 10x6 inch rectangles.
Spread cranberry sauce generously down the middle of each, lengthways.
Place the bacon on top, slightly overlapping, and cut to size if needed. You want to have a gap either side so that the pastry can be sealed later.
Repeat with the sausage mixture.
Brush the edges with an egg wash (a beaten egg), and gently fold in half.
Use a fork to press and crimp the edges together.
Slice each roll into 6 pieces and place on a lined baking tray.
Brush with egg wash, cut in a couple of deep steam holes, then sprinkle with sesame seeds.
Bake at 180C for 25 minutes.

ENJOY! 🤍
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#festivefood #pigsinablanket #pigsinblankets #sausagerolls

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