Easy to make pork, apple and clementine sausage rolls
Fed up with bland and fatty sausage rolls? Then make your own! Not only do you get to pick the sausage meat you like but then add extra bits to make your sausage rolls even more special.
These sausage rolls are easy to make, tweak the sage/apple/clementine/nutmeg with other combinations to make a variety of sausage roll flavours.
Ingredients
1 onion, peeled and finely sliced
1 sprig fresh sage, leaves picked
6 pork sausages
1 Apple, shredded
Zest of 2 clementines
fresh nutmeg, for grating
250 g ready-made puff pastry
1 egg
Nigella Seeds (these add a little-toasted onion taste to the topping and look good)
Method
Preheat the oven to 180C/350F/gas 4.
Heat some oil in a saucepan and add the onions.
Cook gently for about 20 minutes until soft and golden brown.
Add the sage leaves, cook for a couple of minutes.
Remove the sage and onion mix and place on a plate to cool.
Slit the skins of the sausages and pop the meat out.
Put it in a mixing bowl with the cooled sage and onion mix.
Add grated apple, zest of clementines and a grating of nutmeg.
Using your hands, mix together well.
Roll the pastry out into a big rectangle.
Cut the pastry into three even sections.
Roll the mixture into sausage shapes with your hands and lay along the centre of each section.
Mix the egg and brush the pastry with the egg wash.
Fold one side of the pastry over, wrapping the filling inside.
Press down with your fingers or the edge of a spoon to seal the join.
Crimp with a fork for some sassy sausage roll style
Cut the long rolls into the sizes you want and space them out on a baking tray.
Brush with some egg wash.
Bake until golden and cooked through.
Brush with some more egg wash and sprinkle with Nigella seeds.
Ingredients
Instructions
