Sausage Rolls

Sausage Rolls are a classic recipe that never goes out of fashion.  They are superb as a snack, a light lunch and especially ideal for picnics.  The normal recipe is good but when you add apple brandy and pistachio nuts you take this up another level.  Flambéing the Calvados burns off the alcohol but leaves a perfect perfume.  The pork mince and pork sausage meat is mixed with the sage leaves and dried apricots. This mix creates a flavour explosion that will become a standard to beat. I serve these with chutneys such as Tomato Relish and Katjang Sauce (Spicy Peanut Sauce).

Sausage Rolls

Sausage rolls at tea time is a personal favourite and often a snack on the go. The apple brandy and nuts add an amazing texture but still smooth and silky.

4.66 from 47 votes

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Course: Canapes, Snacks

Cuisine: British

Keyword: Pastry, Sausage

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 people

Calories: 574kcal

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Ingredients

 

MetricImperial

• 1 medium onion chopped
• 2 cloves garlic chopped
• 6 slices smoked streaky bacon diced
• 75 ml Calvados to flambe
• 600 g pork mince
• 200 g sausage meat
• 4 whole sage leaves chopped
• 2 tbsp parsley chopped
• 1 pinch ground ginger
• 1 pinch nutmeg
• 50 g pistachios toasted, chopped
• 20 whole Dried Apricots diced
• 1 pinch Salt to taste
• 2 large eggs whisked,
• 50 g bread crumbs
• 1 sheet all butter puff pastry
• 1 pinch black pepper to taste

Instructions

• Preheat the oven to 200C/400F/Gas 6.
• In a frying pan, gently fry the onion, garlic and bacon.
• Add the Calvados to flambé the pan.
• Place the mixture into a bowl and leave to cool.
• Place the minced pork and sausage meat into a large bowl.
• Add the sage, parsley, ginger, nutmeg, pistachios and apricots, and season with salt and pepper. Add the onion mixture to a mixing bowl with two of the eggs and the breadcrumbs.
• Mix together to create your filling.
• Dust a surface with flour and lay out the rolled pastry.
• Place the filling onto the pastry and make a sausage shape off-centre.
• Brush the edges of the pastry with the remaining egg.
• Fold the pastry over to create the sausage roll.
• Seal around the edges and brush with the egg.
• Using a sharp knife, slash the top of the sausage roll to create lines in the pastry.
• Finish with a grind of black pepper.
• Place in the oven and cook for 10 minutes at 200C/400F/Gas 6, then turn the oven down to 170C/340F/Gas 3½ and cook for a further 10-15 minutes.

Nutrition

Calories: 574kcal | Carbohydrates: 19g | Protein: 26g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 171mg | Sodium: 1693mg | Potassium: 561mg | Fiber: 2g | Sugar: 7g