{"id":7591,"date":"2015-11-19T19:03:57","date_gmt":"2015-11-19T18:03:57","guid":{"rendered":"http:\/\/www.jameswhelanbutchers.com\/info\/?p=7591"},"modified":"2021-12-15T16:43:59","modified_gmt":"2021-12-15T15:43:59","slug":"pork-and-cranberry-sausage-rolls","status":"publish","type":"post","link":"https:\/\/www.jameswhelanbutchers.com\/info\/7591\/pork-and-cranberry-sausage-rolls\/","title":{"rendered":"Pork and Cranberry Sausage Rolls"},"content":{"rendered":"<p><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-full wp-image-7593\" src=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2015\/11\/sausage-rolls-pork-and-cranberry.jpg\" alt=\"sausage rolls pork and cranberry\" width=\"225\" height=\"169\" \/>The beef dripping really gives these festive sausage rolls a delicious crunch.<\/p>\n<h2>Ingredients:<\/h2>\n<p>For the pastry:<\/p>\n<ul>\n<li>60g chilled <a href=\"https:\/\/www.jameswhelanbutchers.com\/proddetail.php?prod=6169\">James Whelan Butchers beef dripping<\/a><\/li>\n<li>65 g butter<\/li>\n<li>1 large egg<\/li>\n<li>250 g plain flour<\/li>\n<li>1 tbsp of ice cold water<\/li>\n<\/ul>\n<p>For the filling:<\/p>\n<ul>\n<li>450g free-range pork sausages<\/li>\n<li>30g dried cranberries, chopped<\/li>\n<li>1 orange, finely grated zest<\/li>\n<li>6 sage leaves, finely chopped<\/li>\n<li>1 egg, beaten<\/li>\n<li>2 tsp fennel seeds<\/li>\n<\/ul>\n<h2>To Cook:<\/h2>\n<p>To make the pastry:\u00a0Place butter and cold lard (beef dripping) in a food processor and blitz until combined add the egg and blitz for a further 30 secs.\u00a0Add 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.\u00a0Knead the dough gently on a floured surface into a disc and then wrap in cling film and refrigerate for 30 mins.<\/p>\n<p>Preheat the oven to 220\u00b0C\/gas 7. Divide the pastry in half lengthways, so you have 2 long pieces.\u00a0Make 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.\u00a0Place 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.\u00a0Transfer 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.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The beef dripping really gives these festive sausage rolls a delicious crunch. Ingredients: For the pastry: 60g chilled James Whelan Butchers beef dripping 65 g butter 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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1149,11,9,5],"tags":[774,393,1133,48,33,1134,1135,644],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v14.4.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<meta name=\"description\" content=\"The beef dripping really gives these festive sausage rolls a delicious crunch. 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