Sausage rolls are an absolute favourite of ours. And these pork and apple ones are the best. I have really lovely memories of buying these as a treat for my eldest son and I when we lived in York in the UK when he was a wee toddler. The place I rented was right next to the York railway station and we just loved the train sounds. My son was a huge fan of Thomas the Tank Engine; we had all the videos (yes, you heard me right…) and I loved listening to Ringo read the stories to the model trains jiggling about on their sets. I have Thomas to thank for teaching my son his colours, his numbers and the joy of reading. Every Saturday, we would go for a walk to the station, and he’d get his jollies looking at all the trains (I’m so cheap). Sometimes, I would lash out and take him to the National Railway Museum, where you can see the replica of Stephenson’s Rocket. I was always way more impressed with the Chinese Engine at the museum. If you have never been there and you are visiting York, You Must Go! Now my eldest is 16 and he still loves pork and apple sausage rolls and will never admit to liking trains. Making sausage rolls from scratch sounds a bit tedious, but it’s not at all. I love how you can change things around, play with the flavours. Sometimes I make these with pork, pear and blue cheese, sometimes chicken mince and sage… I tend to avoid lean mince for sausage rolls, as they tend to be drier. Higher fat content = juicier sausage rolls. Here comes the recipe….
Pork and apple sausage rolls
Makes: 4 large sausage rolls (12 mini sausage rolls in total)
- 500 g pork mince
- 1 red onion, chopped
- 1 egg, whisked (set aside 1 tablespoon of egg with 1 tablespoon of milk for the glaze)
- ½ cup fresh breadcrumbs
- 1 granny smith apple, grated
- ½ teaspoon nutmeg
- few sprigs of fresh thyme
- salt and pepper
- 2 sheets frozen puff pastry
- 2 tablespoons sesame seeds
- Preheat oven to 180°C (160°C fan forced).
- Lay out the puff pastry and allow to thaw. Then cut each sheet in two.
- Place all the remaining ingredients, except the sesame seeds, into a food processor and blend lightly until well combined. Divide into four.
- Brush the edges of the puff pastry with a little water and layer each quarter of the mixture in a sausage-shaped line along the length of each pastry sheet (x 4).
- Fold the pastry over to encase the meat filling, pressing down the edges and sealing with your fingers.
- Make a few slashes on the top of each sausage roll with a knife, brush the surface with the glaze and sprinkle over with the sesame seeds.
- Bake for 25 to 30 minutes, remove from oven, slice each into 3 mini sausage rolls and serve.