Rosemary Sausage Rolls with Cranberry Feta Dip
Perfect for parties. Make the sausage rolls ahead of time before cooking and freeze. If you want to make more sausage rolls, mix the filling in batches.
This recipe is prepared with:
Ingredients
600 g sausage meat, broken up
0.25 tsp salt
0.25 tsp ground black pepper
2 Tbsp caramelised onion chutney
1 sprig fresh rosemary, leaves only
500 g puff pastry
1 egg, beaten
For the dip
50 g frozen cranberries, defrosted
30 g orange juice
1 Tbsp orange zest
200 g feta cheese
100 g cream cheese
2 tsp fresh thyme, leaves only
0.5 tsp chilli flakes
Instructions
STEP 1/4
Line a baking tray with parchment paper.
Fit the Knife Blade.
Add sausage meat, salt, black pepper, chutney and rosemary into the Appliance bowl.
Mix for 20 seconds on speed 1, then scrape the sides of the bowl with a spatula.
Mix for 10 seconds on speed 1, until combined.
STEP 2/4
Preheat the oven to 200ºC.
Place the puff pastry on a lightly floured work surface.
Divide into two equal pieces.
Roll each half into a rectangle, about 30 x 10 cm.
Place the sausage filling along one long edge of the pastry.
Brush the edges of the pastry with some of the beaten egg.
Fold the pastry over the filling and press the long edge together with a fork to seal.
Slice the pastry into 4 cm long pieces.
Brush with the rest of the beaten egg.
Place the rolls on the prepared baking tray.
Bake for 30 minutes at 200ºC, until golden brown.
Remove from the oven and let cool slightly.
STEP 3/4
Clean the Appliance bowl and fit the Knife Blade.
Add cranberries, orange juice and orange zest into a saucepan.
Heat for 10 minutes on a medium heat, until the cranberries burst.
Slightly crush the cranberries.
STEP 4/4
Add feta cheese, cream cheese, thyme and chilli flakes into the Appliance bowl.
Pulse until combined.
Transfer the mixture into a serving bowl.
Top with the cranberry mixture.
Serve.
Rosemary Sausage Rolls with Cranberry Feta Dip
Perfect for parties. Make the sausage rolls ahead of time before cooking and freeze. If you want to make more sausage rolls, mix the filling in batches.
Ingredients
600 g sausage meat, broken up
0.25 tsp salt
0.25 tsp ground black pepper
2 Tbsp caramelised onion chutney
1 sprig fresh rosemary, leaves only
500 g puff pastry
1 egg, beaten
For the dip
50 g frozen cranberries, defrosted
30 g orange juice
1 Tbsp orange zest
200 g feta cheese
100 g cream cheese
2 tsp fresh thyme, leaves only
0.5 tsp chilli flakes
Instructions
STEP 1/4
Line a baking tray with parchment paper.
Fit the Knife Blade.
Add sausage meat, salt, black pepper, chutney and rosemary into the Appliance bowl.
Mix for 20 seconds on speed 1, then scrape the sides of the bowl with a spatula.
Mix for 10 seconds on speed 1, until combined.
STEP 2/4
Preheat the oven to 200ºC.
Place the puff pastry on a lightly floured work surface.
Divide into two equal pieces.
Roll each half into a rectangle, about 30 x 10 cm.
Place the sausage filling along one long edge of the pastry.
Brush the edges of the pastry with some of the beaten egg.
Fold the pastry over the filling and press the long edge together with a fork to seal.
Slice the pastry into 4 cm long pieces.
Brush with the rest of the beaten egg.
Place the rolls on the prepared baking tray.
Bake for 30 minutes at 200ºC, until golden brown.
Remove from the oven and let cool slightly.
STEP 3/4
Clean the Appliance bowl and fit the Knife Blade.
Add cranberries, orange juice and orange zest into a saucepan.
Heat for 10 minutes on a medium heat, until the cranberries burst.
Slightly crush the cranberries.
STEP 4/4
Add feta cheese, cream cheese, thyme and chilli flakes into the Appliance bowl.
Pulse until combined.
Transfer the mixture into a serving bowl.
Top with the cranberry mixture.
Serve.