Sage and apple sausage rolls

Sage and apple sausage rolls

Makes 48

  • 500g pork sausages, casings removed
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh sage, finely chopped
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 Bramley apple, peeled, cored and finely chopped
  • 1 egg
  • 1 tbsp milk
  • 2 sheets of puff pastry, thawed

 

1. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a baking tray with foil.
2. In a medium bowl, mix the pork with the herbs, seasoning and apple. Whisk the egg and milk in a small bowl.
3. Unfold both puff pastry sheets and cut each one crosswise into thirds.
4. Divide the pork mixture into six equal portions. Roll these into logs, roughly equal to the length of each puff pastry strip.
5. Lay each sausage log in the middle of each pastry strip. Brush the edges of the pastry with the egg mixture and wrap the pastry around the sausages. Lightly press the seams to seal.
6. Brush the top of each roll with more of the egg mixture. Cut each roll into eight pieces.
7. Place the sausage rolls 2-3cm apart on the tray and bake for 20-30 minutes, or until golden brown. Serve warm or at room temperature.

Per Serving: 112kcals, 8.2g fat (2.3g saturated), 6.6g carbs, 0.5g sugar, 3.1g protein, 0g fibre, 0.163g sodium