Pork & Cranberry Sausage Rolls

Preheat the oven to 220°C.

Roll out pastry on a lightly floured surface to a rectangle roughly 25cm x 33cm. Divide the pastry in half lengthways, so you have 2 long pieces.

(Makes 12)

Remove the skin from the sausages by making a slit down the length of each sausage. Mix the sausage, cranberries, orange zest and sage in a large bowl and mix till well combined. Halve the mixture and, using slightly wet hands, form each into a long skinny sausage the same length as the pastry.

Place the long sausage in the middle of one of the pastry pieces and brush one of its long edges with some of the egg. Roll into cylinder, ensuring the pastry overlaps where it meets. Place seam-side down and use a sharp knife to cut into 6 rolls. Gently squeeze the cut ends of each to neaten them if necessary. Repeat with the other half.

Transfer the rolls to a large, non-stick baking sheet. Brush with egg and bake for 20 minutes or till cooked and golden brown.