The beef dripping really gives these festive sausage rolls a delicious crunch.
For the pastry:
- 60g chilled James Whelan Butchers beef dripping
- 65 g butter
- 90 g caster sugar
- 1 large egg
- 250 g plain flour
- 1 tbsp of ice cold water
For the filling:
- 450g free-range pork sausages
- 30g dried cranberries, chopped
- 1 orange, finely grated zest
- 6 sage leaves, finely chopped
- 1 egg, beaten
- 2 tsp fennel seeds
To make the pastry: Place butter, cold lard (beef dripping) and sugar in a food processor and blitz until combined add the egg and blitz for a further 30 secs. Add in the flour and pulse for a few secs until just combined, and just starts to come together, add a little water if the dough appears a little dry. Knead the dough gently on a floured surface into a disc and then wrap in cling film and refrigerate for 30 mins.
Preheat the oven to 220°C/gas 7. Divide the pastry in half lengthways, so you have 2 long pieces. Make a slit down the length of each sausage and remove their skins. Place the meat in a large mixing bowl with the cranberries, orange zest and sage and mix till well combined. Halve the mixture and, using slightly wet hands, gently form each into a long skinny sausage the same length as the pastry. Place a long sausage in the middle of one of the pastry pieces and brush one of its long edges with some of the egg. Roll into a long cylinder, making sure the pastry overlaps where it meets. Place seam-side down and use a sharp knife to cut into 6 rolls. Gently squeeze the cut ends of each to neaten them if necessary. Repeat with the other half. Transfer the rolls to a large, non-stick baking sheet. Brush with egg and sprinkle with the fennel seeds. Bake for 20 minutes or till cooked and golden brown. Allow to cool before packing.