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6 pork sausages pork sausage
2 tbsp tbsp chutney chutney
2 tsp tsp dried herbs dried herbs
1 packs pack ready rolled puff pastry ready rolled puff pastry
1 eggs egg
75 g g Cranberry Sauce Cranberry Sauce

Crispy sausage roll crackers

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45 min


Give finger food a festive twist and make Christmas nibbles go with a bang with these sausage roll crackers.

  1. Preheat the oven to 200C/180C fan/gas mark 6.
  2. Squeeze the sausage meat out of the skins into a bowl then mix with the chutney to give sweetness, dried herbs for earthiness and some seasoning.
  3. Unroll the pastry for crispiness, and cut in half lengthways then into 3 widthways to make 6 rectangles.
  4. Divide the sausage meat between each rectangle forming it into a sausage shape that fits in the centre leaving a gap at each short end. Brush one long end pastry with the egg and roll the pastry around the sausage meat with the seal underneath. Transfer to a lined baking tray. Gently pull and twist the ends to create a cracker shape then brush all over with the egg and bake in the oven for 35 minutes.
  5. Add fruitiness by serving with the cranberry sauce.