Easy-to-make turkey and cranberry sausage rolls are great for using up leftovers – recipe

Turkey and cranberry sausage rolls

Cooks can make this dish pretty quickly (Image: Kim Lightbody)

The recipe comes from Hayden Groves at who makes 12 individual sausage rolls.

This dish is a great way to use up any leftover turkey from the Christmas period.

All cooks have to do is grind the meat and then it becomes turkey mince to get the right texture.

Meanwhile, can cheat by buying a ready-made puff pastry which can save time and effort.

A tip for the is that chefs can add 100g chopped chestnuts to the mix, or blue cheese before putting the sausage meat with the puff pastry.

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Beautiful black mother and daughter baking a cake together at xmas in 2024

The recipe is a great way to use up any leftover turkey (Image: Getty)

How to make turkey and cranberry sausage rolls recipe:

Ingredients:

For the sausages: 

  • 90g (3 rashers) of streaky dry cured bacon, or thick-cut pancetta
  • 450g turkey mince (turkey thigh, double minced through a 6mm grinder)
  • 450g good quality Cumberland sausage meat
  • Three heaped tsp dried cranberries, finely chopped
  • Three tsp grain mustard
  • Three tsp chopped parsley
  • Two tsp chopped sage
  • Two tsp cold water
  • Two strikes of orange zest from a micro plane or fine grater

For the pastry: 

  • Good quality butter puff pastry rolled into a rectangle of 3mm thickness
  • Egg wash (two egg yolks, ½ tsp water, pinch of salt)

Don’t miss… [POTATOES] [EGGS] [CHOCOLATE ]

Family Fun In The Kitchen. Mother And Son Baking Carrot Cake Together. Scandinavian Kitchen Interior

Get the kids involved with making the dish (Image: Getty)

Method:

First, grill the bacon until very crispy, chill and finely chop. Mix the sausage ingredients together until they are well combined. Divide in two and roll into cylinders, using clingfilm to help make 12 neat, uniform long sausages.

On a floured work surface, roll the pastry out into a big rectangle, about 3mm thick, and cut it lengthways into two long, even rectangles.

Lay the long sausages carefully onto the puff pastry rectangles, fold the long side of the pastry over, wrapping the filling inside and where the pastry joins, brush with egg wash.

Seal well and crimp the edges, cut to neaten them up if necessary. Rest for 20 minutes in the fridge. Brush the sausage rolls generously with the egg wash and mark gently with a knife to decorate.

Bake for 12 mins at 200C and then reduce the oven to 170C for five mins. Once they are crisp and golden, allow the sausage rolls to cool on a rack for 15 minutes, then trim the ends and cut each sausage roll into six even portions.

It is best served warm with salad, chutney or relish.

 

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