Pork and Apple Sausage rolls
Pork and Apple Sausage rolls

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a special dish, pork and apple sausage rolls. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Pork & apple sausage rolls. with leek, thyme and mustard seeds. Halve lengthways and place a strip of mince down the centre of each. Brush the edges with beaten egg, roll up and seal.

Pork and Apple Sausage rolls is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Pork and Apple Sausage rolls is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have pork and apple sausage rolls using 7 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Pork and Apple Sausage rolls:
  1. Get Filling
  2. Prepare 1 tube of sausage meat
  3. Prepare 1/2 onion, chopped
  4. Prepare 3/4 cup breadcrumbs
  5. Make ready 1 Apple
  6. Make ready 2 square sheets of puff pastry
  7. Take 1/2 cup milk

Place the sausage rolls on a chopping board, seam-side down. Cut each roll into three equal pieces. Brush the sausage rolls with more beaten egg and sprinkle with sesame seeds. If the trays are on separate shelves swap.

Instructions to make Pork and Apple Sausage rolls:
  1. Preheat oven to 360°F.
  2. Chop the onion finely and soften in a hot frying pan with a little oil, this will take 5 - 10 mins.
  3. Remove the onion from the heat to cool completely. You can now prepare the rest of the filling. Peel and core the apple. Grate the apple into a large bowl. Add the pork sausage meat and breadcrumbs.
  4. On a flat surface lay out the pastry sheets. Cut the squares in half length ways to make four rectangles.
  5. Now the onion is cool, add into your large bowl with the meat. Mix with your hands until well combined.
  6. Grab a handful of the sausage meat mix and roll in your hands to make a long slab, about four centimeters thick and as long as your pastry rectangle. Place the sausage meat slab in the middle of your rectangle. You'll want about 4-5 cm either side of pastry.
  7. Use a pastry brush to paint the pastry around the meat with milk. Now wrap the bottom side of the pastry around the meat tightly, so there are no gaps. Then roll the other side over the meat so the pastry overlaps and pat down so it sticks. You should have one long sausage roll now.
  8. Complete steps 5 and 6 until you have filled all of your pastry rectangles.
  9. Now using a sharp knife, cut the larger rolls into smaller rolls. Mine are about 10 cm long each.
  10. Score the top of each roll three times with the knife, and brush with the milk. This makes the pastry golden.
  11. Place fold side down on a baking try and bake for 30 mins.
  12. Remove from oven and let cool on try for 5 - 10 mins before serving. Enjoy!

We love sausage rolls and I love finding different flavour combinations to make. Combine pork, leek, apple, thyme and mustard seeds. Use egg to seal edges, brush with egg. This is a slight variation on a typical sausage roll which incorporates fresh apples for that extra bit of flavour. Turn the sausage roll over and make small slits across the top to let out the steam.

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