Pork and apple sausage rolls are made with real pork mince (not shop-bought sausage meat). Finely diced red peppers provide an additional burst of flavour. Perfect for a picnic or a party, or pack some in your lunch box for a quick and easy midday snack.
The great British sausage roll
Ah, the humble sausage roll – as British as fish and chips or bangers and mash. Where would we be without it? We make them for parties and get-togethers, we eat them for snacks and quick lunches. They even make a great quick supper with baked beans and chips. According to Wikipedia. Greggs, the famous British bakery group, sold 140 million sausage rolls in 2017.
At its simplest form, a sausage roll is what its name implies – a sausage wrapped in a roll of crispy flaky puff pastry. The flakier the better. I’ve been known to eat a sausage roll on the train for breakfast, only to get to work and discover my jumper was still covered in crumbs.
This recipe takes the sausage roll one step further. It calls for proper pork mince rather than just squeezing the filling out of a raw sausage. I’ve also added grated apple and finely chopped red pepper for additional flavour. Pork and apple are meant to go together. Who doesn’t love a slice of roast pork with apple sauce?
Why not put these to the test – I’m sure you’ll agree with me that they are absolutely scrummy. And if you enjoy them, why not try your hand at my homemade pork pie.
Ingredients for pork and apple sausage rolls
Whenever I read a recipe I like to have a look at the ingredients to see whether I have everything I need. To make it easy for you – I’ve listed the ingredients below. You can get the full list of ingredients and quantities in the printable recipe card further down in the post.
- Pork mince – buy the pork with the lowest fat content you can get. You don’t want your baking tray covered in pork fat as the sausage rolls cook.
- 1 medium-sized onion and 1 medium-sized red pepper – both chopped into a fine dice
- Grated apple. I used a Granny Smith apple, but a Bramley would work just as well.
- Panko breadcrumbs. They absorb some of the juices from the meat and help to bind the filling. You can whizz up a couple of slices of stale bread in a food processor if you can’t get Panko. I’ve used wholewheat bread with great success – the seeds in the wholewheat bread add a nice texture.
- 1 clove of garlic – minced or finely chopped
- A lightly beaten egg
- Shop-bought puff pastry – you can make your own if you like, but shop-bought works perfectly well.
- Olive Oil – for frying the vegetables. You can use vegetable oil if you prefer.
- Salt and pepper – to taste
How to make Pork and Apple Sausage Rolls
This should be sufficient for 18 sausage rolls.
Prepare and fry the vegetables
- Finely dice the onions and pepper and grate the apple, then fry the gently in the olive oil until they are soft, and the moisture has evapourated. Allow to cool.
- This step is important – if you add raw vegetables to the mince they will produce a lot of moisture when they cook. And moisture in sausage rolls equals soggy pastry. Not good.
Mix the ingredients together
- Place the remaining ingredients and the cooled vegetables in a mixing bowl and mix well to combine. You will probably find it easiest to use your hands rather than a spatula.
Form the sausage rolls
- Unroll the pastry on a flat surface and cut into 3.
- Take 1/3 of the meat mixture and form it into a long sausage shape. Lay it on one of the pieces of puff pastry and brush one side of the pastry with egg-wash.
- Bring the other side of the pastry up over the meat and then bring the egg-washed side up and seal into a long cylindrical shape.
- Repeat twice more with the rest of the meat.
- Bake in a hot oven (200C / 400F) for 30 minutes until the sausage rolls are golden. Remove from oven and cool on a wire rack.
- If your pastry runs out before you have used up all the filling, just roll the leftovers into small meatballs and place on a separate baking sheet in the oven along with your sausage rolls. Instant meatballs!
- Serve these sausage rolls with a big bowl of tomato ketchup. If you don’t like the bottled sauce, try this recipe for homemade chilli tomato sauce.
- They would also go really well with my homemade chutney.
- And of course you can just eat them plain.
Having a party?
I just love a good party with lots of snacks (even if my waistline doesn’t)! If you enjoyed these sausage rolls, why not browse through some of my other party recipes
These are some of my favourites
- Sesame chicken strips – delicious served with a sweet chilli dip.
- Samosas with cheese and sweetcorn
- Ham and cheese pinwheels
You probably have all of this equipment in your kitchen already. In case you are missing something, I’ve included some handy links to items on Amazon that you may find useful.
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To make these sausage rolls you will need
- Mixing bowl – for mixing the sausage meat
- Sharp knife – for chopping the onions and red peppers
- Baking sheet – for baking the sausage rolls
- Cooling rack – to cool the sausage rolls on
- Small saucepan – to saute the onions, red peppers and apple
- Pastry brush – for egg-washing the sausage rolls
- Grater – for grating the apple
- Garlic press – for crushing the garlic
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Recipe – Pork and Apple Sausage Rolls
Pork and Apple Sausage Rolls
- 1 packet Puff Pastry shop-bought is fine
- 500 g Pork Mince
- 1 medium Onion finely chopped
- 1 medium Red Pepper finely chopped
- 1 large Granny Smith Apple grated
- 1 clove Garlic minced
- 40 g Panko or other breadcrumbs approximately 1 cup
- 1 large Egg
- 1 Tablespoon Olive Oil (or you can use vegetable oil)
- Salt and Pepper to taste
- 1 small Egg (lightly beaten) to seal the sausage rolls and to egg-wash the top
- Peel and finely chop the onion and red pepper
- Wash and grate the apple (you can leave the skin on)
- Peel and mince the garlic
- Heat 1 Tablespoon oil in a saucepan and saute the onion, garlic, red pepper and apple until soft. Allow to cool.
- Place the mince, breadcrumbs, egg, salt and pepper in a mixing bowl.
- Add the cooled onion/red pepper mixture and mix well to combine
- Unroll the puff pastry and cut into 3 equal strips.
- Take 1/3 of the mince mixture, form it into a long sausage shape and place on one strip of pastry.
- Brush one side of the pastry with beaten egg.
- Bring the other side of the pastry up over the meat and then bring the
egg-washed side up and seal into a long cylindrical shape.
- Repeat twice more with the rest of the meat and pastry
- Arrange the sausage rolls on a baking sheet lined with baking parchment and brush with the beaten egg
- Place in the oven and bake for 30 minutes until golden brown.
- Remove from the oven and allow to cool on a wire rack.
- Serve with a bowl of tomato ketchup for dipping
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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