Classic Homemade Apple and Pork Sausage Rolls
Makes 16
As a proud kiwi and Greggs lover, I obviously adore sausage rolls. In fact, I sometimes have dreams about this one sausage roll I had whilst I was at the Edinburgh Fringe. I don't want to go into too much detail, but I did wake up and check amazon for sausage roll outfits... I shall leave it at that.
I tested these on my dad and, for a man who isn't allowed much pastry... he ate 13 of the 16. At least this is one of those rare times I didn't eat everything! Plz be proud of me...I'm really trying.
Brb.
Getting my Ben n Jerry's out of the fridge.
Okay bye!
PRO TIPS
Try and find gourmet pork sausages because they are often spiced and flavoured deliciously!
You can use different types of apples if you want. If you're using a more sour apple like green, then add more sugar to the apple mixture.
If you want to make bigger sausage rolls just cut them into bigger logs.
The rolls can be finicky so don't worry if they fall over or look less appealing in the oven.
Recipe
Ingredients
Apple filling
2 tablespoons of olive oil
3 shallots, finely diced
120g of pink lady apples, sliced into thin squares
1 tablespoon of sugar
1 tablespoon of water
1 teaspoon of salt
1.5 tablespoons of lemon juice
Sausage Rolls
400g pork sausages (ideally pork and fennel sausages)
2 tablespoons of bread crumbs
2 large cloves of garlic, crushed
A pinch of salt and pepper
320g puff pastry sheet
1 egg, for eggwash
Sesame or fennel seeds, for decoration
Method
Put the olive oil in a pot on medium heat. Sweat the shallots down for 3 minutes. Add the apples, salt, sugar, lemon juice, and water. Sauté on a low heat for 20 minutes to caramelise (NOT BURN) the apples. Once off the heat transfer the apples to a bowl and leave to cool down.
Preheat oven to 180℃ (356℉)
Remove the pork flesh from their casings and place in a food processor, alongside the garlic, bread crumbs, salt, and pepper. Blend together until a relatively smooth paste has formed. Mix in the cooled apple mixture.
Lay out the pastry sheet landscape and slice it in half. Leaving about a centimetre from the edge of the pastry sheet, spoon an even mixture of filling across the edge of both pastry sheets (see photo above). Roll the pastry into logs and place on a baking tray lined with baking paper.
Carefully slice the rolls into 8 rolls per log. Slice two small slits into the tops of the rolls with a sharp knife.
Whisk the egg and brush over the tops of the logs. Sprinkle over some sesame seeds.
Put the rolls in the oven for 15 minutes and then increase the heat to 190℃ and leave in for a further 25 - 30 minutes.
Take out and serve with ketchup or chutney and enjoy!
Stay Salty,
Romy xx