Pork sausage roll recipe, with caramelised apple & thyme
This pork sausage roll recipe is sure to warm your guests at any winter dinner party. Serve with chunky tomato chutney. Delicious!
Makes aprox 16 mini rolls
25 min prep | 20 min cooking
You will need:
20 gm butter
2 tbsp extra-virgin olive oil
4 Granny Smith apples, cut into 1cm dice
2 tbsp caster sugar
4 tbsp olive oil
8 golden shallots, finely chopped
4 garlic cloves, finely chopped
2 tbsp thyme, finely chopped, plus extra to serve
2 tbsp flat-leaf parsley, finely chopped
1kg coarsely minced pork
2 sheet (375gm) butter puff pastry
2 egg yolk, lightly beaten
To serve: good-quality tomato chutney
Preheat oven to 220C. Heat butter and extra-virgin olive oil in a frying pan over medium heat, add apple and stir occasionally until beginning to colour (3-4 minutes). Scatter over sugar, stir occasionally until caramelised (10-12 minutes), season to taste and set aside to cool.
Heat olive oil in a frying pan over medium heat. Add shallot and garlic, stir occasionally until tender (4-5 minutes), stir through herbs, season to taste and set aside to cool.
Combine pork, apple mixture and shallot mixture in a bowl and season to taste.
Place sheets of puff pastry on a lightly floured surface. Place half the pork mixture along one long edge, leaving a 1cm border, brush with egg-wash and roll to just enclose pork. Cut along edge, press with a fork to seal then cut into small rolls. Place on an oven tray lined with baking paper and repeat with remaining pastry and pork. Brush with egg-wash, scatter with thyme and bake until golden and cooked through (15-17 minutes).
Serve warm with tomato chutney.