Air-fryer stuffing sausage rolls recipe

1. Take the pastry out of the fridge to warm up slightly.
2. Put the stuffing mix into a bowl and stir through 125ml boiling water. Let stand for 10mins to absorb, stirring occasionally.
3. Unroll the pastry and slice down the length to give you 2 equally thick strips. Divide the sausage meat in 2 and roll into logs the length of the pastry. Put the sausage in the centre of each strip of pastry.
4. Stir the cranberry sauce to soften and spoon it along the top of the sausage meat.
5. Once the stuffing is cool enough to handle, divide in 2 and put a line of stuffing on top of the cranberry sauce.
6. Preheat the air-fryer to 180C.
7. Brush a little egg down one side of each pastry strip. Fold the dry side over the filling then bring up the egg washed side to overlap. Flip over and cut each log into thirds. Cut each third into 3 pieces, giving you 18 in total. Brush the tops with egg and sprinkle over a little ground black pepper and dried sage.
8. Cook in the air-fryer for 15-18mins (you may have to cook in batches), until golden brown and the sausage meat has cooked through.
9. While the sausage rolls are cooking, mix the gravy granules with 50ml boiling water. Stir until dissolved and let cool for 5mins.
10. Stir the cooled gravy into the light mayo, thinning with a little water if going gloopy. Season with black pepper and spoon into a serving dish.
11. Arrange the sausage rolls on a serving board and serve warm or let cool.

Tip: You could use apple sauce or your favourite chutney if you’re not a fan of cranberry sauce.

See more Christmas air-fryer recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.