Ingredients:

  • 1 lb (450 g) Pork Sausage Meat (or ground pork shoulder)
  • 1/2 medium Yellow Onion, finely minced
  • 1/4 cup (40 g) Dried Cranberries, roughly chopped
  • 2 Tbsp (15 g) Fresh Sage, finely chopped
  • 1 tsp (5 g) Fresh Thyme leaves
  • 1 tsp (5 g) Sea Salt
  • 1/2 tsp (2.5 g) Black Pepper, freshly ground
  • 1 block (14.1 oz / 400 g) All-Butter Puff Pastry, thawed but cold
  • 1 large Egg, beaten (for egg wash)
  • 1 tsp (5 mL) Milk or Water (for egg wash)
  • 2 Tbsp (30 mL) Pure Maple Syrup (Grade A Dark)
  • 1 tsp (5 mL) Balsamic Vinegar (or Apple Cider Vinegar)
  • Pinch of Salt (for glaze)

Instructions:

  1. Sauté the Onion: Gently cook the minced onion in a small amount of oil over medium-low heat until soft and translucent (about 5–7 minutes). Allow to cool completely.
  2. Combine Ingredients: In a large mixing bowl, combine the cooled onions, pork sausage meat, chopped cranberries, fresh sage, fresh thyme, salt, and pepper.
  3. Mix Thoroughly: Use clean hands or a spoon to gently but thoroughly combine the mixture, ensuring all seasonings and herbs are evenly distributed.
  4. Prep Pastry: Roll out the puff pastry block (or unroll the sheet) onto a lightly floured surface or parchment paper. Cut the pastry sheet lengthwise into two equal strips (about 4–5 inches wide each).
  5. Form the Sausage Log: Divide the sausage filling evenly between the two pastry strips. Shape the filling into long, thin logs down the center of each strip, leaving a 1-inch border on all sides.
  6. Seal and Crimp: Brush one long edge of the pastry strips with the prepared egg wash. Fold the unwashed side of the pastry over the sausage log to meet the washed edge. Press down to seal the seam, then crimp the edges tightly using a fork.
  7. Slice and Chill: Cut each long roll into 10 smaller, individual finger foods (about 2 inches long). Place the rolls seam-side down on the prepared, parchment-lined baking sheets. Brush the tops lightly with egg wash. Place the trays in the refrigerator for at least 30–45 minutes.
  8. Preheat and Score: Preheat the oven to 200°C / 400°F. Using a sharp knife, make 2–3 shallow decorative scores across the top of each chilled roll.
  9. Bake: Bake for 25–30 minutes, or until the pastry is puffed up, deeply golden brown, and the sausage filling is cooked through.
  10. Make the Glaze: While the rolls are baking, whisk together the maple syrup, balsamic vinegar, and a pinch of salt in a small bowl.
  11. Glaze and Serve: As soon as the rolls come out of the oven, drizzle the maple glaze generously over the hot pastry. Allow to cool slightly before serving warm or at room temperature.