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.

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Ingredients

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