"These bite-sized finger foods can be dipped in the easy homemade cranberry sauce for a filling and flavorful appetizer that’s perfect for the holiday party season. "
For Turkey Sausage Rolls:
5 ounces pecan pieces
½ yellow onion, finely diced
4 cloves garlic, finely minced
4-6 fresh sage leaves
½ cup fresh parsley
¼ teaspoon nutmeg
¼ teaspoon mace
1 teaspoon kosher salt
1 teaspoon black pepper
1 pound fresh turkey breakfast sausage
1 17.25-ounce package frozen puff pastry, thawed
1 egg, lightly beaten with 1 tablespoon water
½ whole or chopped pecans for topping
fresh cranberry sauce, to serve
For the Cranberry Sauce:
1 12-ounce package fresh cranberries
1 cup sugar
1 cup water
1 tablespoon apple cider vinegar
To Make the Rolls:
Preheat the oven to 400°F and line a baking sheet with baking paper.
Place pecan pieces, onion, garlic, sage, parsley, and spices in the bowl of a food processor fitted with a blade attachment. Pulse until it resembles a fine crumble, then place into a medium bowl. Add sausage and gently mix with a fork until combined. Cover and place in the refrigerator.
Place puff pastry sheets on a clean surface and roll each until they are about ⅛ -inch thick. Turn pastry on its side so that you’re facing the widest edge. Divide the sausage mixture into 6 equal portions and form logs. Place three logs on each rectangle, with enough pastry on each side to wrap them completely with the seams facing down.
Divide each log into eight equal portions and cut using a serrated knife. Place on a lined baking sheet and brush with egg wash, placing chopped or a whole pecan on top.
Bake for 25 minutes or until golden brown and the meat is cooked, tenting with foil after 15 minutes to prevent the pecans from getting too dark. Remove from the oven and serve immediately. Can be made ahead and cooked from frozen by adding 10 minutes to your cooking time.
To Make the Cranberry Sauce:
Combine ingredients in a medium saucepan and simmer until thickened. Serve warm.