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Festive Pork and Cranberry Sausage

Image by Ali Green


500g Primrose Herd Cranberry and Rosemary sausages, meat removed

50g of good quality cranberry sauce

1 leek

1 roll puff pastry

1 egg

1 tbsp sesame seeds

25g butter


Preheat the oven to 180˚C. Start by very finely slicing your leek and washing away any dirt or grit. Place the leek in a medium saucepan with the butter and, over a low heat, cook the leek until it is soft and all the moisture in the pan cooked out. Set aside to cool. Remove your puff pastry from the fridge and bring up to room temperature before unrolling, keeping it on the paper it is supplied with. Lay the cool leek across the middle along the width of the roll. Lay the sausage meat evenly across the top of the leeks before spreading the cranberry sauce over the top of the sausage meat.

To create the lattice effect top, cut the pastry on either side of the filling at 1 to 2cm intervals, all the way down both sides. Starting at one end take the first strip of pastry and fold over the top at a 45˚ angle, before repeating on the other side. Continue this process all the way along before pinching the ends closed. Beat the egg in a small dish and using a pastry brush, brush the glaze all over the pastry before scattering with the sesame seeds. Place in the middle of the preheated oven and bake for 30 minutes, until puffy and golden. Remove and allow to cool enough to handle, or cool completely and enjoy cold over the next few days.

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