Amazing Pork & Apple Sausage Rolls - Perfect For Summer Picnics.

Posted by Lorraine on 18th Jun 2018

Our Pork & Apple Sausage Rolls may be small but don't be put off by their size! They are packed full of flavour and taste absolutely delicious. The addition of grated apple and a smearing of sandwich pickle really transforms these savoury bites into something special. These Pork & Apple Sausage Rolls are guaranteed to get your taste buds going and will leave you wanting more.

They're simple and absolutely perfect for taking out for a picnic. We love them! To make life easier we've used a ready made puff pastry in this recipe. 'Cheat' pastry means we can spend less time in the kitchen and more time in the sunshine enjoying National Picnic Week!

That's right, it's the start of National Picnic Week so you have no excuses for packing up some food and heading out for the day. Armed with a bundle of these Pork & Apple Sausage Rolls there will be happy faces all round.

Pork & Apple Picnic Sausage Rolls

Preparation Time; 15 Minutes

Cooking Time; 15-20 Minutes.

Servings; 16 Small Rolls

Ingredients;

375g Puff Pastry
400g Pork Sausage Meat - Best Quality You Can Find
1 Apple - Peeled & Coarsely Grated.
Small Bunch Fresh Rosemary - Leaves Only, Finely Chopped.
Salt & Pepper (If required. If using pre- made sausages it may already be seasoned)
50g Sandwich Pickle
1 Egg - Beaten
12g Sesame Seeds

Method;

Preheat the oven to 200C.
Mix the sausage meat with the herbs in a bowl. Add the grated apple and season (if necessary) with salt and pepper. Mix until well combined.
Roll the puff pastry out into a large rectangle, then cut into two long rectangles.
Spread half of the sandwich pickle onto each pastry rectangle keeping the edges clear and pickle free. Divide the sausage meat into two, form into a long sausage shape roughly the same length as the pastry and then place a layer of sausage meat mixture on top of the pickle covered pastry.
Using a pastry brush, brush beaten egg down one edge of the pastry. Gently fold the other side of the pastry over to seal and press down firmly. Any excess should be trimmed.
Use any remaining egg to brush over the top of the sausage rolls then sprinkle with sesame seeds.
Cut each pastry roll into 8 small sausage rolls.
Pop the sausage rolls onto a baking tray lined with parchment. Bake for 15-20 minutes, until crisp and golden. The sausage meat must be completely cooked through.

Authors Tips;

It also tastes lovely with a chutney topping. Simply swap the pickle for chutney. We tried it with our very own Apricot & Orange Chutney, the end results were delicious.

Happy Picnic Week Everyone!