Pork and apple sausage rolls
Impress guests with these flavoursome pork and apple sausage rolls. With crisp puff pastry and a delicious filling, they’ll go down a treat.
- 550g pkt Coles Australian Classic Pork Sausages, casings removed
- 500g Coles Australian Pork Mince
- 1 cup (70g) stale breadcrumbs
- 1 tbs finely chopped sage
- 1 large apple, peeled, cored, grated
- 1/2 tsp ground allspice
- 3 sheets puff pastry, just thawed
- 1 Coles Australian Free Range Egg, lightly whisked
- 1 tsp black sesame seeds
- 1 tsp fennel seeds
- 1 tsp caraway seeds
Preheat oven to 200°C. Line 2 baking trays with baking paper. Combine the sausages and pork mince in a large bowl. Add the breadcrumbs, sage, apple and allspice. Season. Use your hands to mix until well combined. Divide mixture into 6 even portions.
Cut each pastry sheet in half. Place 1 pastry half on a clean work surface. Shape 1 portion of the mince mixture along 1 long edge of the pastry half into a 3cm x 24cm log. Roll up pastry to enclose filling. Lightly brush with a little egg and sprinkle with some sesame seeds, fennel seeds and caraway seeds. Cut pastry roll crossways into 6 pieces and place on lined trays. Repeat with the remaining pastry halves, mince mixture, egg and seeds.
Bake, swapping trays halfway through cooking, for 30 mins or until the pastry is puffed and golden, and mince mixture is cooked through.
Serve with caramelised onion relish.
To make pork and pear sausage rolls, use 1 large pear here instead of the apple.
Use any leftover sage from this recipe to replace the rosemary in our butternut mac ’n’ cheese with pumpkin seed crumb.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.