Supplies
- 1 roll puff pastry
- 18 cocktail sausages
- 2 tbsp cranberry sauce
- 1 egg, beaten
- 18 small sage leaves,
- 1 tsp olive oil
Steps
- Preheat the oven to 200C/180C fan. Line two baking trays with baking paper.
- Unroll your sheet of puff pastry with the longest edge facing you and cut it into 9 strips. Cut each strip in half.
- Spread a thin layer of cranberry jam on each strip and place a cocktail sausage at one end. Roll it up and place it seam-side down on the baking tray. Brush with some egg wash, and sprinkle on a little flaky sea salt.
- Bake for 20-25 minutes until the sausage rolls are well browned. Remove from the oven and let it cool completely.
- To make the crispy sage leaves, heat a tablespoon of oil in a small pan and fry the sage leaves a few at a time until crisp. Remove from the pan, and use a cocktail stick to pin the sage to the tops of the sausage rolls.
- Serve warm with some extra cranberry sauce on the side.
Supplies
- 1 litre cranberry juice
- 300ml orange juice
- 500ml grape juice
- 2 cinnamon stick
- 4 cloves
- 1 star anise
- 1 orange, sliced
- Rosemary sprigs, to serve
Steps
- Heat everything up in a saucepan and allow it to steep.
- Pour into mugs with fresh orange slices.