Flaky Pork and Apple Sausage Rolls
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I’ve been craving sausage rolls literally since I was last in the U.K. almost 8 years ago. So, I decided to make this autumn-inspired version! These pork and apple sausage rolls are super easy to bake with sage-spiced pork, apple butter, and frozen puff pastry. They’re flaky, so cozy, and have all the best flavors of fall for a make-ahead holiday app!
I will be strolling the rainy streets of London in about 6 weeks and I am practically foaming at the damn mouth. If you’ve been here for a while, you know that London is my all-time favorite city, so I can barely contain myself! Be prepared for insufferable British Sara.
Anyways, even though I used to make sausage rolls all the time when I was in pastry school, I had my first proper roll when I was studying abroad in London. If you’ve had a real British roll, you know that they’re next-level. Flaky, flavorful, savory, ugh I dream of them.
This version has fall vibes because I’m currently obsessed with any fall food you can think of. You know I already love a sweet and savory apple appetizer like apple baked brie or these brúléed apple and brie crostini.
So I decided to combine that with another classic apple pairing – pork! I also added some sage for good measure and here we have it. A buttery, rich, and decadent bite for fall and winter holidays, parties, and everything in-between. Cheers, friends!
The best sausage to use
British sausage and American sausage are quite different, so I typically like to buy pre-ground pork and season it myself. Of course, if you want to use a store-bought sausage, that’s totally fine! Ideally, look for British sausage (a.k.a. bangers).
If you can’t find bangers, classic sage breakfast sausage will also do. I don’t know if the Brits would necessarily approve, but I think it tastes just as good, especially with the apple butter. 🙂
How to make the recipe
Keep a close eye to make sure the bottoms aren’t burning! If they are cooking too fast, try doubling up the sheet pans.
Prep ahead of time
If you want to make these in advance, just cover the raw rolls very well with plastic wrap and refrigerate for up to 1 day. When you’re ready to eat the rolls, slice them into bite-sized pieces, brush them with egg wash, and bake!
If you prep these in advance, make sure you’re using a thick apple butter or some kind of apple jelly. You don’t want the apple butter to leak or it’ll make the pastry soggy.
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Easy Pork and Apple Sausage Rolls
Ingredients
Pork Sausage
- 1 pound ground pork (454 grams)
- 1 Tablespoon dried sage (3 grams)
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground mustard
- 1 Tablespoon brown sugar, packed (15 grams)
- 3/4 teaspoon Kosher salt
- 1 teaspoon freshly-cracked black pepper
- 2 teaspoons Worcestershire sauce
- 1/2 cup breadcrumbs (65 grams)
Sausage Rolls
- 1 egg
- 2 sheets of puff pastry, preferably all-butter, defrosted (1 package)
- 6-8 Tablespoons apple butter or apple jelly (90-120 grams)
- Honey mustard, for serving
Equipment
- Parchment paper
- Bread knife
Instructions
Pork Sausage
- Add all of the ingredients to a large mixing bowl. Using a rubber spatula or clean hands, combine the ingredients just until the sausage is well-mixed.
- Heat a small skillet over medium heat. Then, cook about 1 teaspoon of the sausage until it's browned and cooked all the way through. Taste and adjust the seasonings, if needed. Cover the sausage and refrigerate while you prep the rest of the ingredients, 15-30 minutes.
Sausage Rolls
- Line 2 sheet pans with parchment paper. Then, whisk the egg with 1 Tablespoon (15 milliliters) of water to make an egg wash. Set aside for later.
- Roll each sheet of puff pastry into a 10×9-inch rectangle. (Dust your surface with all purpose flour if the pastry is sticking.) Then, cut each sheet of puff pastry in half, so you have four 10×4.5-inch rectangles.
- Spread 1 1/2-2 Tablespoons (22-30 grams) of apple butter or apple jelly on each sheet of puff pastry, leaving a 1/2-inch edge on each side. Then, divide the sausage mixture into 4 portions. Pat each portion of sausage into even 10-inch long logs. Place one sausage log in the center of each puff pastry rectangle.
- Working one piece of puff pastry at a time, roll the puff pastry over the sausage, until it covers the sausage completely. Seal the edges of the puff pastry, using a little egg wash if needed. You want the edges to be sealed completely so they don't pop open in the oven. (If a little apple butter leaks out, don't stress, that's normal!) Repeat the rolling process with the remaining puff pastry rectangles. Place the raw sausage rolls seam-side down on a parchment-lined sheet pan and refrigerate until firm, 15-30 minutes.
- Meanwhile, preheat the oven to 400°F (204°C). Once the sausage rolls are chilled, use a sharp bread knife to cut each log into 6 pieces. (They should be about 1 1/2-inches each.) Cut 1-2 slits in the top of each sausage roll.
- Next, use a pastry brush to brush the puff pastry generously with egg wash. Place the sausage rolls seam-side down on the prepared sheet pans, leaving 1-2 inches of space in-between each roll. Bake the rolls for 12 minutes on the middle rack of the oven. Then, flip the pan and bake the rolls for another 10-12 minutes, until the sausage is cooked through and the puff pastry is deep golden-brown. Let the rolls cool for about 5 minutes. Then, serve the rolls with honey mustard. Enjoy!
