375g packet Ready Rolled Puff Pastry
1 packet Pork Sausages
1 tsp Salt
1 tsp Pepper
1 tsp Mustard
2 tbsp Cranberry Sauce
1 Egg beaten
Firstly use scissors to remove the sausage meat from the skins and add the salt, pepper and mustard.
Then using a fork mix until it is well combined.
Pre-heat the oven to 220°C/Fan 200°C/Gas mark 7.
Next spread the cranberry sauce over the ready rolled puff pastry and then slice it in half lengthways to form two long strips of pastry.
Take half of the sausage meat and evenly spread it over one half of the cranberry sauce on one of the pieces of pastry and then repeat with the other piece.
Fold the empty half of the pastry over the sausage meat and use a folk to seal the edge.
Next brush each of the sausage rolls with the egg wash and then cut each of them into 6 mini sausage rolls.
Finally bake the sausage and cranberry rolls for 25-30 minutes until the pastry has puffed up and the sausage meat is cooked through.