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Apple, bacon and sausage rolls recipe

Apple, bacon and sausage rolls recipe


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  • Recipes
  • Dish type
  • Pies and tarts
  • Pastry
  • Puff pastry

A twist on the traditional sausage roll recipe - light, and yummy eaten hot or cold! Good for picnics and lunch boxes.


London, England, UK

3 people made this

IngredientsMakes: 8 rolls

  • 1 Bramley apple
  • 1 garlic clove, chopped
  • 3 slices smoked bacon
  • 4 good quality pork sausages
  • 400g puff pastry
  • 1 egg
  • 2 tablespoons sesame seeds

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Preheat the oven to 200 C / Gas 6.
  2. Peel and core your apple, before chopping into slices (it doesn't really matter how big or small these are, as they will be later blitzed in a food processor). Add into the food processor, along with your chopped garlic clove and sliced bacon rashers.
  3. Skin your sausages by making a slight incision on one end and squeezing the meat out from the other, straight into the food processor along with the apple, bacon and garlic. Whizz until all of the ingredients form a paste.
  4. Meanwhile, roll out your pastry into 5-6 rectangles on a lightly floured surface. Spoon your sausage paste onto each rectangle and roll up, pinching the ends together so no meat falls out.
  5. Place your sausage rolls on a baking tray. Brush with egg, and scatter your sesame seeds on top.
  6. Bake for 20 to 25 minutes, until golden brown.

Tip

Great for party nibbles - once you have rolled your sausage rolls, cut them into mini bites.

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Sausage Rolls

Epic, EASY classic homemade sausage rolls recipe that I dare say rivals the famous Bourke St Bakery, declared by many as the best sausage rolls in Australia!

It takes more than store bought sausage mince to make a truly delicious filling. The little but important thing I do that takes this from “yummy” to “OMG these are incredible!!” is to sauté garlic, onion, celery and BACON to mix into pork mince (not store bought sausage meat!).


Method

Preheat oven to 200 degrees.

Dice the onion and set aside. Core and dice the apple, leaving the skin on.

Mix together the pork mince, onion, diced apple, dried thyme and mustard seeds in a bowl. Sprinkle with salt and pepper to taste, then set aside. In a bowl, beat the egg alone.

Prepare the puff pastry sheets by defrosting them and laying them on a flat surface. Once soft, cut each sheet in half and lay a log of the mince mixture down the middle. Roll and seal with beaten egg mixture, then cut each length into three smaller sausage rolls. Repeat until all mince and pastry is used.

Brush the tops with more egg, score slightly, and bake in oven for 20 minutes until the sausage rolls are cooked through and have a golden colour.


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Our best-ever sausage roll recipes

Nothing quite beats the flaky, golden pastry of a homemade sausage roll. It's the ultimate comfort-food that will see you through a tough year (2020 anyone?) and it makes for the perfect party snack.

We've compiled a round-up of all the very best sausage roll recipes with everything from beef, pork, sauce on the side and delicious fillings to entice.

1. Homemade sausage rolls

A tablespoon of mild curry paste is the secret to these classic sausage rolls being just a bit more special.

2. Sausage rolls with sage, apple and pistachio

A delicious and nutty spin on the classic recipe makes it the perfect party munchie.

3. Best-ever easy beef and onion sausage rolls

It doesn't get any better than a plate of these traditional beef sausage rolls with a caramelised onion chutney. Talk about mouth-watering.

4. Lamb, macadamia and mint sausage rolls

Give your sausage rolls the gourmet treatment with this fancy homemade filling.

5. Sausage roll wreath with oozy camembert

This edible wreath makes for the ultimate centre piece on Christmas day.

6. Inside out sausage roll

This clever take on sausage rolls creates a crisp centre and uses only 5-ingredients, including one that will surprise you.


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Pork, leek and apple sausage roll

This pork, leek and apple sausage roll is nothing like a shop bought sausage roll. It’s packed full of sausage meat, apple, spices and leeks.

Sausage rolls have a pretty bad reputation. They can be small bite sized little rolls straight from the freezer department. You know the ones, they are served at children’s birthday parties or work Christmas dos. They look anaemic or beige at best. Or perhaps you last saw a sausage roll in a bakery next to a Cornish pasty. If you buy one its sometimes best not think about what you are eating. Confession time – this isn’t something a food blogger should be admitting but, served hot, I love these sausage rolls. There is something about their awfulness that I rather like. It’s probably the combination of hot fat and carbohydrate, but I find them pretty irresistible.Don’t worry this isn’t a recipe to recreate these insipid rolls. I want you to imagine Steve Jobs taking a computer and turning it into an Apple, or perhaps Sir James Dyson taking a vacuum cleaner and transforming it. This is the sort of transformation that the humble sausage roll has undergone in this pork, leek and apple sausage roll recipe.

🧊 Suitable for freezing?

The sausage rolls can be frozen unbaked or baked. If freezing unbaked, do not apply the egg wash before freezing. Place the sausage rolls (minus the egg wash) onto the prepared baking sheet and open freeze for a few hours (place the baking sheet directly into your freezer uncovered). Once frozen, place the sausage rolls into freezer bags. The sausage rolls can be cooked straight from frozen but don't forget to apply the egg wash before you put them in the oven.

Once cooled, keep any leftover sausage rolls in a sealed container in the fridge for up to 3 days. If you prefer eating them warm, pop the sausage rolls into a hot oven for 5 minutes to refresh.

Check the temperature of your oven is accurate with an oven thermometer. Sausage rolls need a hot oven to help crisp up the puff pastry.

Place already baked sausage rolls onto a baking sheet lined with baking paper. Sprinkle over a small amount of water (about 1/2 teaspoon for each sausage roll) and place in a hot oven (220°c/ 200 fan/ 400F/ Gas 6) for 5 minutes. Microwaving sausage rolls makes the pastry soggy so is not recommended. Don't forget that sausage rolls can also be eaten at room temperature.


How to Roll Puff Pastry

  1. For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
  2. Place pastry dough on surface and lightly dust it and the rolling pin with flour.
  3. Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
  4. Then turn the dough a quarter turn.
  5. Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
  6. When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
  7. Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
  8. To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
  9. Press stack lightly together with fingers.
  10. Then roll out as before.
Method
  1. Method: Preheat oven to 220°C / 200°C for fan assisted/ Gas M. 7
  2. Combine the pancetta with the sausage meat, apple, mustard and chopped herbs.
  3. Unroll the pastry sheet and cut in half lengthways to give you 2 long rectangles.
  4. Place half the sausage mixture along one of the rectangles, just off centre, so that there is a wide strip of pastry one side and a narrower one the other. Brush the narrower side lightly with beaten egg, then fold over the wider side to cover the sausage meat.
  5. Press the pastry firmly together and trim off to straighten the edge then using a sharp knife, gently ‘knock up’ the join to help seal it. Cut the strip into 6 or 8 equal pieces depending on what size sausage roll you prefer. Repeat with remaining pastry and sausage.
  6. Finally make cuts in the top of the rolls and glaze with beaten egg before baking for 18 – 20 minutes until pastry is golden and well risen. Serve warm.

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Made With

Jus-Rol’s luxurious ready rolled All Butter Puff Pastry Sheet has a superior flavour and texture and melt-in-the-mouth buttery taste.


Cheesy Beef and Bacon Sausage Rolls – RECIPE

Cheesy Beef and Bacon Sausage Rolls is a delicious variation on the classic Sausage Roll. Beef sausage meat is combined with bacon, cheese, onion, fresh thyme and breadcrumbs. Formed into logs and enveloped in puff pastry, these golden, flakey treats are perfect for parties or as a snack – give it a go!

ONE POT CHEF COOKBOOKS – PAPERBACKS AND EBOOKS:
http://www.lulu.com/spotlight/onepotchef

2 Sheets of Frozen Ready Rolled Puff Pastry
6 Thick Beef Sausages
3 Rashers of Middle Cut Bacon (rind removed)
1 Small Brown Onion
1 Cup of Grated Cheddar Cheese
1 Cup of Fresh Breadcrumbs
1/4 Cup of Milk
1 Teaspoon of Freshly Chopped Thyme
Freshly Cracked Black Pepper
1 Egg (beaten)

All measurements and temperatures are in Australian Metric. For a free conversion chart, visit my Facebook Page (link below)

ONE POT CHEF POSTAL ADDRESS:

One Pot Chef Show
PO Box 4338
Bay Village NSW 2261
Australia



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