Christmas sausage rolls with spiced cranberry sauce

Method

1. Heat the olive oil in a non-stick frying pan over a medium heat, and cook the onion for 6-8 minutes until soft but not coloured. Transfer to a large bowl and leave to cool
2. Preheat the oven 200°C /180°C fan/6 gas mark. Slice open the sausages, remove the sausage meat and place to one side. Add the sausage meat, walnuts, cinnamon, mixed spice, mixed herbs to the bowl with the onions, and mix together until well combined
3. Unroll the pastry, and cut in half lengthways, making two long strips. Halve the sausage mix and lay each half along the long edge of one of the pastry strips in a thin sausage shape, leaving a 1cm edge. Tightly roll the pastry around the sausage meat and brush the ends with egg to secure. Cut each roll into 10 pieces and arrange on a baking tray. Brush each sausage roll with more beaten egg and sprinkle over a few poppy or sesame seeds seed. Bake for 30-35 minutes until golden and crisp
4. Meanwhile, to make the cranberry sauce place the cranberries, sugar, orange juice and zest and 50ml of water in a saucepan over a medium heat. Bring to the boil and simmer for 10 minutes until the cranberries have broken down and you have a jammy consistency
5. The sausage rolls can be served warm or at room temperature with the cranberry sauce the same in a small bowl for spooning