Sausage and Apple Rolls


2 teaspoons olive oil
1 small red onion, finely chopped
1 garlic clove, crushed
200 grams ground pork meat
1 teaspoon caraway seeds
2 sheets fresh or frozen puff pastry, partially thawed
1 egg, lightly beaten


Heat oil in a non-stick frying pan over medium heat. Add onion and garlic, cook, stirring, for 2 minutes or until tender. Set aside to cool.
Squeeze sausage meat from the casing into a bowl (discard casing).
Add ground pork meat, caraway seeds and onion mixture.
Using hands, squeeze excess moisture from apples. Add apples to the meat mixture, season with salt and pepper. Mix well.
Place 1 pastry sheet on workbench and cut in half horizontally. Spoon one quarter of the mince mixture along 1 long edge of each pastry piece. Brush pastry edges with egg and roll up tightly to enclose filling.
Cut each roll in half. Brush tops with egg. Place rolls, seam side down, on a baking tray lined with baking paper. Repeat with remaining pastry, mince mixture and egg.
Bake sausage rolls in the oven at 200°C for 40 minutes or until golden and puffed.
Serve with cooked vegetables topped with garlic butter.


Wonderfully tasty, juicy and easy to make sausage and apple rolls.

Easy suggestion: to freeze rolls allow them to cool completely. Place in a single layer in snap-lock freezer bags, seal and freeze for up to 6 months. To reheat, place frozen rolls on a baking tray. Heat in a 180°C oven for 20 minutes or until heated through.



6 servings


Thursday, March 31, 2011 - 1:34am

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