A ‘tear and share’ appetizer that looks holiday fancy, but is really not that difficult to make because you don’t have to actually make the pastry or the sausage! You’re just ‘bringing them together.’ Most people know that Brits (like me) love our sausage rolls and I could eat them every day; any time. In fact, these make a delicious breakfast (if you have any leftover, that is). Simply put them on a baking sheet in a 350°F/175°C oven for 5-10 minutes and the pastry will crisp up nicely. They are also perfect for a hearty bite to serve with drinks. For a non-wreath option, try my Mini Pork Apple & Sage Sausage Rolls with Curry Ketchup, or, if you want to go old-school, the traditional Homemade Sausage Rolls with homemade pastry. In-keeping with the Christmas/Holiday theme, I even turn my turkey dinner leftovers into sausage rolls. Check out these Turkey, Stuffing and Cranberry Sausage Rolls. You may be wondering why unsweetened applesauce is used, but a bit of sugar is actually added. This is because I like to control how sweet the sauce is and sugar is needed because of the cranberries are so tart. So, it’s best to start with a baseline sweetness, then build from there. The type of sausage you use is entirely up to you. I like a good British pork sausage, but I have also used both mild and spicy Italian sausage. You can also make 2 or 3 of these and use different sausages so people have a choice. A sausage roll smorgasbord! If you would like to serve a vegetarian sausage roll in addition to the meat, a great idea would be to take the filling recipe to my Vegetarian Mushroom Wellington with Gravy and use that instead of pork sausage. I like to defrost in the fridge overnight, then keep cold right up until you need it.
