6 x pork sausages, skinned and meat removed

50g finely chopped, cooked chestnuts

2 tbsp. cranberry sauce 

Zest of 1 orange

1 tbsp. sage

1/2 sheet of ready rolled puff pastry

2 tsp. semi-skimmed milk to glaze 


1. In a medium bowl mix together the sausage meat, chestnuts, sage and orange zest

2. On a floured surface lay the pastry flat and cut in half along the longest edge

3. Spread 1 tbsp. of the cranberry sauce along the centre of each half

4. Take half the sausage meat mixture and with your hands, roll out a long sausage the same length as the pastry. Lay on top of one of the halves of pastry and fold the pastry over the meat and join underneath. Cut in to 8 equal sized rolls

5. Repeat for the other half of the sausage meat

6. Glaze each roll with a little of the milk and place on to a non-stick baking tray and bake in a pre-heated oven at 190°C for about 20 minutes – until the pastry is golden and the sausage meat is properly cooked all the way through

Products Used

MasterClass Non-Stick Hard Anodised 42cm Baking Tray

KitchenCraft Lemon Zester

KitchenCraft Large 25cm Wooden Pastry / Basting Brush