Pork Sausage Rolls (with Caramelized Apple and Fennel)
User Reviews
4.9
-
Prep Time
40 mins
-
Cook Time
1 hr 35 mins
-
Total Time
2 hrs 15 mins
-
Servings
16 sausage
-
Calories
295 kcal
-
Cuisine
Australian
Pork Sausage Rolls (with Caramelized Apple and Fennel)
Description
This recipe starts by slowly caramelizing diced onions and apples with sugar, apple cider, salt, and chili flakes until the apples soften and develop a sweet depth. The sausage filling is made by blending ground pork with the cooled caramelized apple mixture, finely chopped garlic, thyme leaves, ground roasted fennel seeds, breadcrumbs moistened with melted butter, salt, black pepper, and cayenne for spice.
The filling is divided and wrapped in puff pastry cut into rectangles, then glazed with egg wash and sprinkled with sea salt flakes and seeds before baking. The pastry bakes to a flaky, golden crust encasing a moist, flavorful filling that balances sweetness, herbaceousness, and heat.
These sausage rolls suit casual meals or party platters and pair well with dips or salads. The caramelized apple adds moisture and complexity, setting them apart from standard pork sausage rolls.
They can be made ahead and frozen before baking. Freeze the assembled but unbaked rolls on a tray, then transfer to a container with parchment layers. Defrost covered before finishing with egg wash and baking. Baking from frozen is possible but requires longer cooking.
Ingredients
Caramelized Apple
- 2 tbsp butter
- 7-8 oz apple cored and cut into 1 cm thick batons and sliced thinly (as seen in image above, Granny Smith variety
- 5 oz sweet onion finely diced
- 3 tbsp white sugar
- 2 tbsp apple cider
- ¼ tsp salt
- ½ tsp chili flakes
Sausage Rolls
- 1 lb pork
- apple caramelized
- 2 garlic chopped finely, large cloves
- 1 tsp thyme leaves
- 2 tsp fennel seeds dry roasted and ground to a powder (about 2 tsp of ground fennel, heaped
- ½ tsp salt
- ¼ cup bread crumbs
- 2 tbsp butter melted
- black pepper
- cayenne pepper generous pinch
- 2 puff pastry 9 x 9 inches, frozen sheets
To finish
- 1 egg for egg wash
- sea salt flakes
- sesame seeds black or white / poppy seeds
Instructions
- Heat 2 tbsp of butter in a nonstick pan. When melted, add the onions & sugar and saute over medium heat until the onions start to turn golden brown, about 15 minutes.
- Add the apple, apple cider and salt and cook for another 20-30 minutes until the liquid is reduced and the apples have caramelized. Add the chilli flakes and cook for a few more minutes. Set aside to cool slightly.
- Preheat oven to 350°F. Line a baking tray with parchment paper.
- In a bowl, place the ground pork, breadcrumbs and pour the melted butter over the bread crumbs, and then add the cooled caramelized apple, chopped garlic, thyme leaves, ground fennel, salt pepper and cayenne pepper. Mix with your hands or a spoon, until everything is mixed through well. Divide the mix into four portions.
- Lightly flour your work-space with some AP flour. Place one puff pastry sheet on your bench and cut it in half, so you have two 9 x 4.5 inch rectangles. Take a single portion of the sausage filling and while leaving a 1 cm margin, place the filling along one long edge of the puff pastry rectangle, evenly. Brush both long edges with some egg wash, and carefully roll up the pastry sheet with the sausage filling, until the ends overlap by about 1 cm. Gently pinch the two ends together to create a seal. Place the seam side down, and cut this roll into 4 equal parts (with a back and forth motion using a serrated knife so that you cut evenly and smoothly). Place the 4 sausage rolls on the baking tray, slightly apart.
- Repeat with the remaining puff pastry sheet to make 16 sausage rolls in total.
- Using a small sharp knife, make two slits on the top of each sausage roll. Brush the tops generously with egg wash (highly recommended) and sprinkle some salt and sesame seeds (optional).
- Bake in the oven for 15 minutes, and then increase the heat to 375°F and bake for a further 30 minutes or until they are golden brown.
- Take out of the oven, allow them to rest for a few minutes, and serve while warm.
Notes
- These sausage rolls can be made in advance and frozen before baking for convenient storage.
- Freeze assembled rolls on a tray, then layer with parchment paper in a container to prevent sticking.
- Defrost frozen rolls covered before brushing with egg wash and baking to ensure even cooking.
- Baking directly from frozen requires longer cooking time.
- Fennel seeds are dry roasted and ground to enhance flavor in the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16sausage
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 295kcal | 15% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 28mg | 9% |
| Sodium | 241mg | 10% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
