Ingredients:

  • 1 sheet (400g) all-butter Puff Pastry, chilled
  • 24 count (500g) Cocktail Sausages or Chipolatas
  • 1 teaspoon (5ml) Fresh Sage, finely chopped
  • 2 tablespoons (30ml) Dijon Mustard
  • 2 tablespoons (30ml) Cranberry Sauce (whole berry or smooth)
  • 1 Large Egg, lightly beaten (for egg wash)
  • 1 tablespoon (15ml) Water or Milk (for egg wash)
  • 3 tablespoons (45ml) Pure Maple Syrup (Grade A or B)
  • 1 tablespoon (15ml) Wholegrain Mustard
  • 1/2 teaspoon (2.5ml) Apple Cider Vinegar

Instructions:

  1. Preheat the oven to 200°C (400°F). Line two large baking trays with parchment paper. Unroll the chilled puff pastry sheet onto a lightly floured surface, or roll a block into a 30 x 40 cm (12 x 16 inch) rectangle.
  2. Mix the Flavour Base: In a small bowl, combine the Dijon mustard, cranberry sauce, and chopped fresh sage. Mix well.
  3. Spread the Base: Lightly score the pastry into three equal long strips (about 10 cm / 4 inches wide each). Do not cut all the way through. Evenly spread a thin layer of the flavour base mixture across all three pastry strips.
  4. Position Sausages: Lay one row of cocktail sausages (about 8-10 sausages) horizontally along one long edge of each pastry strip, leaving about a 1 cm (1/2 inch) border.
  5. Roll and Seal: Tightly roll the pastry over the sausages to fully encase them, ensuring the seam is on the bottom. Press the seam lightly to seal. You should have three long, sausage-filled logs.
  6. Slice and Chill: Using a sharp knife or pizza cutter, slice the logs into individual 'pigs' (about 4 cm / 1.5 inches long). Place them seam-side down on the prepared baking trays, ensuring a 2 cm (1 inch) space between each. Chill in the refrigerator for 15 minutes. This step is crucial for maintaining flaky layers.
  7. Egg Wash and Initial Bake: Whisk the egg and water/milk for the egg wash. Brush the top and exposed sides of the chilled pigs lightly with the wash. Bake for 15 minutes, or until the pastry has puffed up and is lightly golden.
  8. Prepare Glaze: While the pigs are baking, combine the maple syrup, wholegrain mustard, and cider vinegar in a small bowl.
  9. Glaze and Finish: Remove the pigs from the oven. Brush generously with the sticky maple-mustard glaze. Return to the oven for another 10–12 minutes, or until the pastry is deep golden brown and the glaze is bubbling and caramelised. Allow to cool slightly on the tray for 5 minutes before serving hot.