Place the ground pork/pork mince, breadcrumbs, cranberry sauce, egg, Worcestershire sauce, salt and pepper in a bowl and mix to combine. Place 1/2 of the mixture along the middle of each pastry half and roll up to enclose, seam-side down. Cut the rolls into pieces and place on baking trays lined with non-stick paper; brush with extra egg and.. Preheat the oven to 220°C/450F/Gas Mark 8. 2. Mix the sausage meat, herbs, breadcrumbs, wholegrain mustard, cranberries, bacon and the salt and pepper in a bowl. Divide the mixture in two. Wrap the meat mixture in clingfilm and roll it out to the length of the pastry. Place the roll in the fridge and leave it for about 30 minutes to firm up.

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Divide into 8 even rectangles. 3. Divide the sausage meat into 8 even portions. Cut the brie into 8 even strips. 4. To make a sausage roll, flatten each sausage meat portion into a square the shortest width of your pastry rectangle. Add a strip of brie and a sprinkle of cranberries, season and then fold over and roll into a sausage shape so.. Cut this into 3 strips about 8cmx40cm. Preheat the oven to 220°C (fan 220°C, gas mark 7). Spread a generous helping of cranberry sauce along your pastry (leaving room to seal) and create 3 rolls of sausage meat about 40cm long and place one on each of the strips of pastry. Brush along one edge with the beaten egg and fold the pastry over.