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the Ingredients
Instructions
Try our barbecued Festive Sausage Rolls! This recipe is a Christmas party favourite.
Method:
- Prepare your barbecue for indirect cooking at a heat of 200˚c.
- Mix the sausage meat, apple, orange zest and juice, ginger, cranberries, pistachio nuts and the breadcrumbs in a large bowl and season with salt and pepper.
- Unroll the sheet of pastry and cut in half length ways.
- Split the sausage mixture in 2 and lay each half down the centre of the 2 pieces of pastry like a sausage, making sure it reaches the ends of the pastry and that it is the same size all the way along.
- Using an Original Silicone Basting Brush, lightly brush the pastry down one side of the filling and bring the other side up and around the meat. Keeping the pastry tight to the filling roll the extra long sausage roll away from you so the pastry overlaps and the egg binds the 2 sides together. Repeat with the second sausage roll.
- Using a fork, lightly poke the top of the pastry, the length of the sausage rolls as this will prevent the pastry from rising too much when baking.
- Cut both rolls in half, then into quarters and depending on how large or small you like your cocktail sausage rolls, these will go into 2, 3 or 4.
- Evenly space the sausage rolls onto an up-turned Weber Original Grill Basket that is covered with a sheet of baking parchment. Brush the tops with a little of the remaining beaten egg for a high gloss finish and place over the area of in-direct heat on your barbecue.
- Close the lid and bake for 15 mins, and the internal temperature of the festive filling is 75˚c.
- Mix the sausage meat, apple, orange zest and juice, ginger, cranberries, pistachio nuts and the breadcrumbs in a large bowl and season with salt and pepper.
- Unroll the sheet of pastry and cut in half length ways.
- Split the sausage mixture in 2 and lay each half down the centre of the 2 pieces of pastry like a sausage, making sure it reaches the ends of the pastry and that it is the same size all the way along.
- Using an Original Silicone Basting Brush, lightly brush the pastry down one side of the filling and bring the other side up and around the meat. Keeping the pastry tight to the filling roll the extra long sausage roll away from you so the pastry overlaps and the egg binds the 2 sides together. Repeat with the second sausage roll.
- Using a fork, lightly poke the top of the pastry, the length of the sausage rolls as this will prevent the pastry from rising too much when baking.
- Cut both rolls in half, then into quarters and depending on how large or small you like your cocktail sausage rolls, these will go into 2, 3 or 4.
- Prepare your barbecue for indirect cooking at a heat of 200˚c.
- Evenly space the sausage rolls onto an up-turned Weber Original Grill Basket that is covered with a sheet of baking parchment. Brush the tops with a little of the remaining beaten egg for a high gloss finish and place over the area of in-direct heat on your barbecue.
- Close the lid and bake for 15 mins, and the internal temperature of the festive filling is 75˚c.
In the kitchen:
At the barbecue:
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