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Apple and sage sausage rolls


Makes: 16
timePrep time: 25 mins
timeTotal time:
Apple and sage sausage rolls
Recipe photograph by Toby Scott

Apple and sage sausage rolls

You can, of course, use ready-prepared pork and apple sausages, but by flavouring the sausage meat yourself you get lovely chunks of apple and a flavour-packed sausage roll

Makes: 16
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
166Kcal
Fat
12gr
Saturates
5gr
Carbs
10gr
Sugars
2gr
Fibre
1gr
Protein
5gr
Salt
0.5gr

Mitzie Wilson

Mitzie Wilson

Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.

See more of Mitzie Wilson’s recipes
Mitzie Wilson

Mitzie Wilson

Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.

See more of Mitzie Wilson’s recipes

Ingredients

  • 2 tsp sunflower oil
  • 1 small onion, finely diced
  • 1 Braeburn apple, cored and finely diced
  • 8 sage leaves, finely chopped
  • 1 tsp wholegrain mustard
  • 400g Taste the Difference pork sausages
  • 1 x 320g sheet ready-rolled puff pastry
  • 1 egg, beaten

Step by step

Get ahead
Prepare to the end of step 3 and freeze. Defrost before cooking.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Heat the oil in a small nonstick frying pan and cook the onion over a low heat for 8-10 minutes until tender. Tip into a mixing bowl and add the apple, sage and mustard.
  2. Slit the sausages with a knife then peel off the skins and put the sausage meat in the bowl. Mix with your hands then shape into 16 equal fat sausage shapes.
  3. Unroll the pastry and cut into 16 equal rectangles. Place one sausage down the left hand side of each piece of pastry, about 2cm from the edge – brush the other edge with beaten egg, then wrap the pastry over to enclose the sausage meat. Press down and trim. Place on a baking tray, seam-side down, brush with beaten egg to glaze and slash the top of each roll a couple of times with a knife.
  4. Bake for 35 minutes until golden brown and crisp. Delicious hot or cold.

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