Pork & apple sausage rolls with a shaved apple, fennel and radicchio salad
A simple winter hosting dish or if you want to make these for yourself, by all means go right ahead. They are also ‘make ahead’ and ‘freezer friendly’.
envy™ apples are my favourite and are so delicious in this dish, adding a nice sweetness and texture to the pork mince. I've also used envy™ in the shaved apple salad, which is ideal because these apples don’t oxidise as quickly, so you won’t get browned slices. Add some shaved fennel stalks, fennel fronds and some radicchio leaves with a honey mustard vinaigrette, and you've got a sweet, slightly bitter and zingy salad to go with the sausage rolls.
Serves: 6. Makes 6 individual sausage rolls
Ingredients: 17
Skill Level: Easy
Cooking time: 45 minutes (15 minutes prep, 30 minutes baking)
Ingredients
Sausage Rolls
500g pork mince
1 envy™ apple, grated with skin on
1 tablespoon dijon mustard
3 cloves garlic, finely chopped
2 shallots, finely chopped. You can also use brown onion instead.
1 teaspoon of white pepper
2 tablespoons salt
1 tablespoon sage, finely chopped
2 eggs
3/4 cup breadcrumbs
1-2 sheets frozen puff pastry, thawed. I used Careme Puff Pastry.
1 tablespoon of white and black sesame seeds, for topping
Salad
1 envy™ apple, finely shaved using a mandolin
The fronds from 1 fennel bulb, roughly chopped
The stalks from 1 fennel bulb, shaved with a mandolin or finely sliced
1 small radicchio, leaves roughly torn
2 tablespoons of olive oil
1 pinch of salt and pepper
1 teaspoon of honey
1 teaspoon of dijon mustard
Juice of 1 lemon
Method
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Preheat the oven to 180 degrees celsius.
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Grate the apple and place into a bowl with the pork mince, mustard, garlic, shallots, salt, pepper, sage, breadcrumbs and 1 egg. Mix to combine the filling and set aside.
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Roll out the puff pastry sheet onto a chopping board. Place some of the sausage mixture along the edge of the sheet, leaving about 5cm from the edge. Shape the mixture so it looks like a long log.
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Crack 1 egg into a bowl and whisk to combine. Use a pastry brush to gently egg wash the pastry on either side of the filling. This will help the filling cling to the pastry easily.
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Pull the edge of the pastry sheet over the filling to cover it as if you’re pulling a blanket over it and stop once you get to the other side allowing 2cm overhang. Press down slightly along the mixture to remove any gaps. Use a knife to cut down the length of the roll to remove it from the pastry sheet, then use a fork to crimp and seal the edges where the ends meet.
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Place onto a baking tray lined with baking paper. Cover the pastry with a layer of egg wash and keep in the fridge to chill (for at least 10 minutes) whilst you roll the rest of your sausage rolls.
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Remove the sausage rolls from the fridge and give it another layer of egg wash. Cut the rolls in half for an individual portion. Sprinkle the sesame seeds over the tops of the rolls and bake in the oven for about 30 minutes or until golden brown.
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Prepare the salad whilst the rolls are baking. Finely shave the apple and fennel stalks using a mandolin. Add the fennel fronds and radicchio and toss to combine and set aside.
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Make the dressing by combining the olive oil, honey, mustard, salt, pepper and lemon juice in a small bowl and mix until it has emulsified.
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Pour the dressing over the salad just before serving and use your hands or tongs to massage the dressing into the leaves. I find hands best for massaging leaves like radicchio.
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Remove the sausage rolls out of the oven and serve onto a platter at the table with the bowl of salad to serve.
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Enjoy whilst hot.
Making Ahead & Freezing
You can easily make these ahead of time and freeze. If making ahead, do it no earlier than the day before baking and keep in the fridge, otherwise freeze until you want to bake them.
To freeze, simply place the uncooked sausage rolls onto a baking tray lined with baking paper to fully freeze before placing into freezer bags or a container.
Making Mini Sausage Rolls
You can turn these into mini sausage rolls by rolling skinnier logs and cutting them into thinner bite sized pieces. The baking time for these also is around half the time, 10-15 minutes or until golden brown. You can also freeze these and given their smaller size, they can be baked from frozen.
Watch the Process