Pork and Cranberry Sausage Rolls with Cucumber Pear Slaw
This dish most recently appeared in My Family Bag on Sunday, September 24, 2017.
Let the sausage rolls rest on a cooling rack for about 5 minutes before serving, this will also help keep the bases crispier. This recipe should make 12 sausage rolls. For even-sized sausage rolls, we cut ours in half, then cut each half into 3 pieces.
Pork and Cranberry Sausage Rolls
Cucumber Pear Slaw
Preheat oven to 200°C. Line an oven tray with baking paper Heat a drizzle of oil in a large fry-pan on high heat. Cook onion and grated carrot for 3-4 minutes, until softened. Add 1 cup of the cooked veggies to a bowl and place in fridge for a few minutes to cool. Discard remaining cooked veggies.
Unroll pastry, paper-side-down, on a clean, flat surface then slice in half lengthways. Add sausage grind to bowl with cooked veggies and combine well using a wooden spoon (veggie mixture may still be hot). Roll mixture into a large ball then cut in half.
Lay mixture in centre of each pastry sheet and using clean hands, shape into a long, even sausage approx. 4-5cm-thick, all the way to each end. Roll up pastry to form two sausage rolls and place on prepared tray, seam-side-down.
Cut each sausage roll into 6 even-sized pieces then brush with egg. Bake for 20-25 minutes, until pastry is puffed and golden and sausage rolls are cooked through.
While sausage rolls are cooking, mix mayonnaise, vinegar and mustard in a large bowl, until combined. Slice pear and cucumber into thin matchsticks; grate second carrot; thinly slice baby spinach leaves. Add all to bowl with dressing, season to taste and toss to combine.
To serve, divide pork and cranberry sausage rolls between plates and serve cucumber pear slaw on the side. Serve with a dollop of tomato sauce.