Homemade pork, boursin cranberry and pepper sausage rolls

Homemade pork, boursin cranberry and pepper sausage rolls


  1. Place the sausage meat into a mixing bowl, add the Boursin Cranberry & Pepper and mix together well. Season with salt and pepper to taste.
  2. On a floured surface, roll out the puff pastry to a 5mm thickness. Cut into 4 squares.
  3. Divide the meat mix into 4 and shape into sausages. Place on to the pastry squares.
  4. Using a pastry brush and a little cold water, gently brush the pastry around the sausage meat and then carefully fold the pastry over and around the meat, forming a sausage roll.
  5. Pinch the seal of the pastry together and place on to a baking tray with parchment paper, making sure the seal of the pastry is on the bottom.
  6. To make the egg wash, add the eggs and milk together with a pinch of salt and gently whisk. Brush the sausage rolls with egg wash.
  7. Bake in a preheated oven at 200°C for approximately 20 minutes, until golden brown in colour.
  8. Allow to cool on a wire rack, before serving warm.

Recipe from Boursin.

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


If you're hosting a buffet over Christmas, these sausage rolls will be a perfect feature


300g pork sausage meat
150g Boursin Limited Edition Cranberry & Pepper
Plain flour (for rolling out pastry)
250g all butter puff pastry
For the egg wash:
1 egg
25ml milk


Time: 10 minutes
Serves: 4
Nutrition: n/a