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Prep Time
15 mins
Total Time
50 mins
Makes
24 rolls

Ingredients

1 lb
pork breakfast sausages, casings removed
500 g
½ cup
dried cranberries
125 mL
¼ cup
finely diced onion
60 mL
¼ cup
roughly chopped parsley
60 mL
1
garlic clove, minced
1 pkg
frozen puff pastry (pre-rolled type), thawed
450 g
1
egg, fork-beaten
Dijon mustard, to serve

Method

Step 1
Line two baking sheets with parchment paper. Preheat oven to 400°F (200°C).
Step 2
In food processor, add sausage meat, dried cranberries, onion, parsley and garlic. Pulse until combined, about 30 sec. Set aside.
Step 3
Line cutting board with parchment paper. One 450 g pkg contains two sheets of puff pastry. Unroll both sheets and slice each in half, resulting in 4 pieces -- each 10 x 5-in. (25 x 12-cm). Use 3 pieces of puff pastry (freeze 4th piece or use in tip below). Spoon 1/3 of sausage mixture in a strip down the length -- and in middle -- of each piece of puff pastry. Brush edges with egg. Folding each piece over along its length, cover filling; press and seal pastry onto opposite edge to make 3 sausage "logs".
Step 4
Slice each log into 8 equal pieces. Place seam-side-down on prepared baking sheets. Brush tops with remaining egg. Bake 20 to 25 min., or until golden on top and sausage meat is cooked through. Cool slightly before serving with Dijon mustard for dipping.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 roll):
Calories:
120
Fat:
8 g
Saturated Fat:
3 g
Carbs:
8 g
Sugar:
2 g
Cholesterol:
25 mg
Protein:
4 g
Sodium:
230 mg