Sausage rolls

Sausage rolls

We've added apple to the traditional sausage roll to give it a bit of a twist. These are perfect for parties and lunchboxes.

By , 21 September 2015

(1 vote)

Sausage rolls

  • 1 Hour 30 Mins

  • Serves: 24

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Nutritional Info
Each 46g serving contains

  • Energy

    469KJ

    112KCAL

    6%

  • Fat

    5.9g

    med

    8%

  • Saturates

    2.6g

    high

    13%

  • Sugars

    1.2g

    low

    1%

  • Salt

    0.4g

    med

    7%
of your reference intake.
Typical energy values per 100g: 1020kJ/243kcal.
Ingredients
  • 500g puff pastry
  • Flour, for rolling out
  • 400g Butcher's Selection 40% Less Fat Pork Sausages
  • 1 eating apple
  • 1 egg, beaten
Method

  • Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Roll the pastry out on a lightly floured surface to the thickness of a pound coin (you want a rectangle about 26cm x 40cm). Trim the edges to tidy them up, then cut the pastry in half lengthways to make two thinner pieces.

  • Cut the skin along the side of each sausage, then peel it off. Put the sausage meat in a bowl. Peel, core and finely dice the apple. Add to the meat and mix together.

  • Lightly flour your hands. Divide the meat mixture in two. Roll out each half to form a long sausage the same length as the pastry.

  • Lay one roll of sausage meat lengthways on each piece of pastry. Brush egg along one of the longer edges of the pastry.

  • Fold the other edge of the pastry over the meat and roll to form a sausage roll.

  • Cut each roll into 12 mini rolls. Put on the tray, with the join underneath. Make 2 small cuts in the top of each roll and brush with the rest of the egg. Bake for about 20 minutes, until golden.