Puff Pastry Sausage Rolls With Apples

Puff pastry sausage rolls on a baking sheet.

Puff Pastry Sausage Rolls With Apples

These puff pastry sausage rolls are filled with seasoned pork, caramelized apples and onions, garlic, and herbs, then wrapped in flaky puff pastry and baked until golden brown and crispy.

Course Appetizer, Lunch

Cuisine English

Prep Time 30

Cook Time 1 15

Optional Chill Time 1

Total Time 2 30

Servings small rolls

Calories 153kcal

Author Darcey Olson

Cost $15

Ingredients

Caramelized Apples and Onions

2 tbsp butter
1 cup finely diced onions
3 tbsp granulated sugar
2¼ cups Granny Smith apple, skinned, cored and finely minced
2 tbsp water
¼ tsp salt

Sausage Filling

1 lbs ground pork, preferably not lean
¾ cup panko breadcrumbs
2 tbsp melted butter, cooled
cooled apple and onion mixture
1 tsp finely minced garlic
1 tsp dried sage
½ tsp dried thyme
½ tsp salt
1 pinch ground nutmeg

Assembly

2 sheets puff pastry, thawed but still cold *Note 2, 3 & 4
1 large egg, beaten

For Serving (Optional)

Chili jam, English mustard, Dijon mustard, ketchup, or brown sauce

Instructions

Make the Apple and Onion Filling

Melt the butter in a large skillet over medium heat.
Add the onion and sugar. Sauté for about 15 minutes, stirring occasionally, until the onion are soft and starting to turn golden in color.
Add the apples, water and salt. Cook for another 15 to 25 minutes, until the liquid has evaporated and the apples and onions are caramelized.
Remove from the heat and let the mixture cool. (*Note 1)

Make the Sausage Filling

Add the ground pork and breadcrumbs to a large bowl. Pour the cooled melted butter over the breadcrumbs.
Add the cooled apple mixture, garlic, thyme, sage, salt, and nutmeg. Mix until evenly combined.

Assemble the Sausage Rolls

Line two large baking sheet with parchment paper.
Cut each puff pastry sheet in half lengthwise to make four rectangles measuring approximately 4⅞ × 10½ inches. (*Note 2) Keep any pastry you aren’t actively working with refrigerated. (*Note 3)
Divide the pork filling into four equal portions.
Place one pastry rectangle on your work surface with a long edge facing you.
Shape one portion of the pork filling into an even 10½-inch log along the long edge closest to you. Make sure there are no gaps in the filling. Lightly brush the long edge farthest from you with beaten egg.
Roll the pastry away from you and over the pork, finishing with the egg-washed edge underneath. Place the log seam-side down and gently press to "seal" the roll. Transfer to the prepared baking sheet.
Repeat with the remaining pastry and pork filling to make four logs.
Refrigerate the assembled logs for up to 1 hour for cleaner cuts and a better puff. If you’re short on time, chill them for at least 15 to 20 minutes.

Cut and Bake

Preheat the oven to 350°F (180°C conventional or 160°C fan).
Cut each pastry log into eight equal pieces, approximately 1 inch wide, to make 32 sausage rolls.
Arrange the sausage rolls seam-side down on the prepared baking sheets, leaving approximately 1 inch between each one.
Brush the tops and exposed sides generously with beaten egg.
Bake for 30 to 35 minutes, switching the positions of the baking sheets after 20 minutes. The sausage rolls are ready when the pastry is puffed and deeply golden and the pork reaches 160°F (71°C).
Let the sausage rolls cool on the baking sheets for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature with your preferred dipping sauce.

Notes

Note 1: Let the cooked apple and onion mixture cool completely before adding it to the pork. A warm filling can soften the puff pastry.

Note 2: Standard American puff pastry sheets measure approximately 9¾ × 10½ inches. Puff pastry varies in size by brand and region, so you may need to adjust the width of the pastry rectangles or the number of sausage rolls you cut from each log.

Note 3: Keep the pastry cold throughout assembly. If it becomes soft or sticky, refrigerate it before continuing.

Make Ahead: Assemble and refrigerate the unbaked sausage rolls for up to 24 hours. Brush them with egg immediately before baking.

Freeze: Freeze the assembled, unbaked rolls in a single layer until firm, then transfer them to a freezer-safe container. Brush with egg wash and bake from frozen, adding extra time as needed.

Storage: Refrigerate cooked sausage rolls in an airtight container for up to 3 to 4 days.

Reheating: Reheat in a 350°F (175°C) oven or air fryer until hot and crisp. The microwave works in a pinch, but it will soften the pastry.

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