Easy Pork and Apple Sausage Rolls
Inspired by one of my favorite British snacks, these pork and apple sausage rolls have a autumnal twist! They're made with sage-spiced pork, jammy apple butter, and store-bought puff pastry for an easy, flavorful appetizer. And, you can prep them in advance for holiday parties or gatherings!
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 10x9-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 10x4.5-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!
Notes
Feel free to use store-bought sausage if you prefer! Just swap the ground pork + spices with 1 pound of sage-flavored sausage (preferably bangers if you can find them!). Then, combine the sausage and breadcrumbs and proceed with the recipe as normal.
Look for a thick apple butter. If the apple butter is too thin, it'll make the pastry soggy.
Cold puff pastry is key for flaky layers. If the pastry gets too warm, chill the rolls in the fridge or freezer until it firms back up.
Keep a close eye to make sure the bottoms aren't burning! If they are cooking too fast, try stacking the sheet pan on another pan to add an extra layer of protection.
Serving: 1sausage roll, Calories: 183kcal, Carbohydrates: 14g, Protein: 5g, Fat: 12g, Saturated Fat: 3g, Cholesterol: 14mg, Sodium: 158mg, Potassium: 85mg, Fiber: 1g, Sugar: 2g, Calcium: 14mg, Iron: 1mg
Did you make this recipe?Tag @sundaytable.co on Instagram!