Is there any party food more beloved than a plate of sausage rolls? They’re the first to be devoured at a children’s birthday. They are practically fought over by hungry office workers at after-work drinks, following the waiter with the sausage rolls as if they were the pied piper.
And what’s not to like? Wrapped in buttery, flaky puff pastry, my Pork and Apple Sausage Rolls are a true crowd-pleaser.
What are sausage rolls?
Sausage rolls are so much a part of my culture it is almost impossible to imagine anyone asking this question! For those not yet in the know, sausage rolls are a little similar to American pigs in blankets.
A delicious mixture of pork, onion, spices, and in this case, apple are encased in buttery flaky puff pastry. Baked to golden perfection, they are commonly served as a party food or snack with plenty of tomato ketchup.
But your recipe calls for minced meat! Aren’t these sausage rolls?
In essence, sausage meat is simply minced or ground meat that has been flavoured and spiced before being stuffed into the sausage casing. As sausages vary wildly from place to place, it is best to use minced or ground meat instead for a consistent result when making sausage rolls. Adding grated apples makes them extra juicy and sweet.
Perfect for Snacks or Dinner
While bite-sized sausage rolls are perfect for party snacks, homemade sausage rolls are ideal for dinner or lunch and a great way of making a little meat go a long way. Served with salad or lots of steamed veg, Pork and Apple Sausage rolls are a great option for when you are short on time and want plenty of flavour.
Prepare in Advance
One of the (many) brilliant things about puff pastry is that it will cook from frozen. That means you can prepare sausage rolls when you have some time on your hands, freeze them and then whip them out when a hunger emergency strikes.
Frozen sausage rolls need a good 15-20 minutes longer in the oven to cook through, so keep an eye on them to make sure they are puffed and golden brown.
Fancy giving Sausage Rolls Big Cousin a try?
Then you HAVE to try my recipe for Perfect Pork Wellington! Buttery Puff Pastry, bacon and mushrooms, all wrapped around a juicy and delicious pork tenderloin.
FREQUENTLY ASKED QUESTIONS
Can you freeze sausage rolls?
Yes! You can freeze sausage rolls baked or unbaked, though I’d recommend freezing them unbaked for the best texture.
Prepare the sausage rolls but do not glaze. Slice and freeze on a tray or similar (make sure they are not touching). Sausage rolls can be baked directly from frozen, simply place them on a baking tray and brush with the egg wash glaze. They’ll need a bit of extra time in the oven, 10-15 minutes or so.
Can sausage rolls be made in advance?
Yes! Sausage rolls are classic party food for a reason! Make them in advance and reheat them before serving. They also make excellent picnic food served cool or at room temperature too.
Can I make sausage rolls with other meat?
Of course! Pork is the classic choice because it is juicy and flavoursome, but you can use beef, lamb or turkey mince with good results. Lamb sausage rolls are particularly good with extra spices, think cinnamon, cumin and chilli.
Can I use shortcrust pastry to make sausage rolls?
Definitely! Sometimes I actually prefer the crumbly deliciousness of shortcrust with sausage rolls, so if that is all you have, or you are planning on whipping up a batch of your own, go for it. They won’t be so light and flaky, but perfectly good.
Pork and Apple Sausage Rolls
for the sausage filling:
- 1 Tbsp butter
- 1 Tbsp vegetable oil, e.g: sunflower
- 1 large apple, cored and grated
- 1 large onion, finely diced
- 1 Tbsp fresh thyme leaves, (1 tsp dried)
- 500 g pork mince, (ground pork)
- 3 Tbsp breadcrumbs
- 2 Tbsp fresh parsley, chopped
- 1 large egg
- 1 tsp sea salt
- ¼ tsp allspice
- freshly ground black pepper
- 3 sheets puff pastry, with butter
- 1 egg yolk, beaten with 1 Tbsp cold water
- sesame or poppy seeds, optional
- PREPARE: Heat the oven to 200°C / 400°F / Gas 6 and line an oven tray with baking paper. Remove the pastry from the fridge to soften a little.
- SAUTÉ THE APPLE AND ONION: Heat the butter and oil in a frying pan until the butter has melted. Add the apple, onion and thyme leaves and cook gently for 5 minutes until the onion has softened, but not browned. Remove from the heat and set aside to cool for a minute or two.
- MAKE THE SAUSAGE FILLING: Combine the pork, breadcrumbs, parsley, egg, salt, allspice and a few grinds of black pepper in a large mixing bowl. Stir in the cooled apple and onion mixture, then use your hands (or a spoon) to mix until smooth.
- ASSEMBLE THE SAUSAGE ROLLS: Lay the pastry sheets on the prepared baking paper. Cut into three pieces approximately 30 x 15 cm / 12 x 6 in. Don’t stress about exact measurements and break out the ruler, this is a guide only. Divide the sausage mixture into three and roll each into a long sausage shape. Place each on a piece of pastry and roll up with the seam of the pastry underneath.
- CUT, GLAZE AND BAKE: Cut the sausage rolls into the desired length and arrange them on the tray. Brush thoroughly with the beaten egg yolk and sprinkle over the sesame or poppy seeds (if using). Bake in the preheated oven for 30-35 minutes until puffed and deep golden brown.
- SERVE: Serve hot with plenty of tomato ketchup for dipping!
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