Caramelized Apple Sausage Rolls

For some reason, for my annual historical picnic I always gravitate towards British-y foods, rather than “traditional” American fare. Tea sandwiches, mini pork pies, and now sausage rolls.

I’d never made sausage rolls before (pigs in blankets don’t count!), but I never do things halfway– so rather than just get some pre-made sausage at the store, I decided to make things interesting and try out a recipe I found from The Flavor Bender, which includes caramelized apples and onions for an extra layer of flavor and texture.

I really enjoyed these– they were perfectly sized for 2-3 bites and were nice and juicy while still remaining flaky on the outside. I did find them just a bit sweeter than I generally like my sausage to be, so I edited the recipe below to reduce the sugary ingredients for better balance. Hope you like them!

Caramelized Apple Sausage Rolls (adapted from The Flavor Bender)

(makes 24)

Caramelized Apple

• 2 tbsp butter
• 5 oz. finely diced onion
• 5-6 oz. Granny Smith apple, unpeeled, finely diced
• 2 tbsp apple cider or apple cider vinegar
• ¼ tsp salt
• ½ tsp red pepper flakes

1. Melt butter in a nonstick saucepan.

2. Add onions cook over medium heat until they turn light golden– about 10 minutes.

3. Add apples, apple cider, and salt, and continue to cook over medium heat until caramelized– about 15-20 minutes. If they get too dry, add a tablespoon more of water.

4. Add red pepper flakes and cook another minute, then remove from heat to cool.

Sausage Rolls

• 1 lb ground pork
• ¼ cup bread crumbs
• 2 tbsp butter, melted
• Caramelized apple
• 2 large cloves of garlic, chopped fine
• 1 tsp fresh thyme or 1/2 tsp. dried thyme
• 2 tsp ground fennel
• 1 tsp. kosher salt
• Extra salt and pepper to taste
• 1 lb. puff pastry
• 1 egg, beaten

1. Preheat oven to 350 degrees F.

2. In a bowl, combine pork, breadcrumbs, and melted butter. Mix thoroughly.

3. Add caramelized apple, garlic, thyme, fennel, salt, and pepper and combine. Divide into 4 portions.

4. Divide puff pastry in half and roll each half into approximately a 10×10″ square. Cut each square in half to form long rectangles.

5. Take a portion of sausage filling and distribute it along one long edge of a pastry rectangle.

6. Brush both long edges of the pastry with beaten egg, then roll up the sausage inside the pastry. Slice long roll into 6 pieces.

7. Repeat process with remaining pastry and sausage.

8. Place rolls on a parchment-lined baking sheet and brush with more egg wash. Cut two slits in the top of each.

9. Bake at 350 for 15 minutes, then increase heat to 375 and bake another 30 minutes until golden brown and insides are at least 175 degrees F.

Advertisement