Pork Sausage Rolls with Apple and Sage
Tasty bite-sized pork sausage rolls with apple and sage – make extra because these will disappear fast!
Servings 48 sausage rolls
Ingredients
- 2 sheets puff pastry I box thawed (see note)
- 1 pound pork sausage casings removed
- 1 tablespoon fresh parsley finely chopped
- 1 tablespoon fresh sage finely chopped
- 1 cup finely diced granny smith apple about 1/2 an apple
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg
- 1 tablespoon 2% milk
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, mix the pork with the herbs, salt and pepper, and diced apple. In a small bowl, beat the egg and milk together.
- Unfold both puff pastry sheets and cut each into thirds (follow the perforations). Divide the pork mixture into 6 equal parts. Roll the divided pork into ropes equal to the length of the puff pastry strip. Lay each sausage in the middle of each puff pastry strip.
- Brush the edges of the puff pastry with the egg and milk mixture. Wrap the puff pastry around the sausage. Lightly press the seams to seal. Brush the top of each roll with the egg and milk mixture.
- Cut each roll in half, then each half in half, then each quarter in half until you have 8 equal pieces per roll.
- Place the sausage rolls seam-side down about an inch apart on the baking sheet. Bake for 25-30 minutes or until the pastry is golden brown on top.
Notes
For the best results, the puff pastry should be thawed but still cold when you make the rolls. If your pastry is too warm, it won’t puff up well when you bake the rolls. So plan ahead and thaw the pastry in the refrigerator and keep it in the fridge until you’re ready to use it. If it warms up when you’re working with it, you can pop it back in the fridge to chill it.
You can make the sausage rolls a day in advance and keep them in the refrigerator. Store them in a single layer so they don’t stick to each other. You may need to add a couple of minutes of baking time when you bake them cold from the refrigerator.
Store-bought puff pastry sheets are folded, and those fold lines make it easy to cut the sheets into three pieces. So lay the sheets out flat and use the folds as a guide when you cut.
Divide the sausage mixture into six equal portions. Just eyeball it – you don’t need exact measurements for this. Scoop up one portion and shape it into a rope about the same length as the piece of puff pastry dough. Place it in the center of the dough.
Wrap the dough around the sausage and press the edges together to make a seam. Turn the roll over, seam-side down, and now it’s ready to slice.
Each roll will give you eight pieces. The easiest way to do this is to slice the roll in half. Slice each half in half so you have four pieces. Finally, slice each of those in half, and you’ll end up with eight rolls. After you’ve made and sliced all of the rolls, you will have 48 sausage rolls.
Storage and Make-Ahead Tips
You can assemble and slice the rolls a day ahead and keep them in the fridge. I like to place them on a small sheet pan and wrap it with plastic wrap. When it’s time to bake them, transfer them to a new baking sheet lined with parchment paper. They may need an extra minute or so in the oven since they’ll go in cold from the fridge.
I love a warm sausage roll straight from the oven, but they are good at room temperature, too. This makes them a great party appetizer – you can make a big batch, and they’ll still be delicious even after they’ve sat out.
They’re also good straight from the fridge, so if you have leftovers, store them in an airtight container.
Baked sausage rolls will keep in the refrigerator for several days.
You can make the sausage rolls a day in advance and keep them in the refrigerator. Store them in a single layer so they don’t stick to each other. You may need to add a couple of minutes of baking time when you bake them cold from the refrigerator.
Store-bought puff pastry sheets are folded, and those fold lines make it easy to cut the sheets into three pieces. So lay the sheets out flat and use the folds as a guide when you cut.
Divide the sausage mixture into six equal portions. Just eyeball it – you don’t need exact measurements for this. Scoop up one portion and shape it into a rope about the same length as the piece of puff pastry dough. Place it in the center of the dough.
Wrap the dough around the sausage and press the edges together to make a seam. Turn the roll over, seam-side down, and now it’s ready to slice.
Each roll will give you eight pieces. The easiest way to do this is to slice the roll in half. Slice each half in half so you have four pieces. Finally, slice each of those in half, and you’ll end up with eight rolls. After you’ve made and sliced all of the rolls, you will have 48 sausage rolls.
Storage and Make-Ahead Tips
You can assemble and slice the rolls a day ahead and keep them in the fridge. I like to place them on a small sheet pan and wrap it with plastic wrap. When it’s time to bake them, transfer them to a new baking sheet lined with parchment paper. They may need an extra minute or so in the oven since they’ll go in cold from the fridge.
I love a warm sausage roll straight from the oven, but they are good at room temperature, too. This makes them a great party appetizer – you can make a big batch, and they’ll still be delicious even after they’ve sat out.
They’re also good straight from the fridge, so if you have leftovers, store them in an airtight container.
Baked sausage rolls will keep in the refrigerator for several days.
