Cranberry and pork crackling sausage rolls | Sainsbury`s Magazine

Ingredients

• 1 x 375g pack ready rolled puff pastry
• 1 x 400g pack pork sausages, skins removed
• 1 large echalion shallot (about 50g), finely chopped
• 6 fresh sage leaves, finely chopped
• 50g dried cranberries, roughly chopped
• 1 small dessert apple, cored and finely diced
• 1 x 75g pack pork crackling or pork scratchings (we used Real Pork Crackling Co), chopped into tiny pieces
• 1 medium egg, lightly beaten
• coarsely ground black pepper
• sea salt flakes