APPLE AND SAGE SAUSAGE ROLLS

During the darkest days of my pregnancy, when I was working 6 days a week and when Ohio was hot and humid and basically the seventh ring of hell, Justin went above and beyond and made me a batch of sausage rolls. FROM. SCRATCH. Knowing that I was battling some serious homesickness and that eating my feelings was the best course of actions, I came home after a 16 hour work day to find a plate of the quintessentially British meaty treats waiting for me. And he’s kindly let me blog about his recipe for my blogmas campaign!

This is a really easy recipe. Five ingredients. Less than an hour from start to finish, and guaranteed to be gone in a matter of minutes, these are the party snack! Sage and apple help elevate the rolls from simple sausage snacks to fantastically flavoursome festive treats.

INGREDIENTS

2 SHEETS PUFF PASTRY
4 ITALIAN SAUSAGES (DESKINNED)
1 HONEYCRISP APPLE
1/4 CUP CHOPPED FRESH SAGE
3 LARGE EGGS

Preheat oven to 400°F/200°C, defrost the pastry sheets (about 30 minutes) and line a baking tray with parchment paper.

Deskin the sausages and mix the sausage meat with the chopped sage. Grate in the apple and add 2 of the eggs. Knead with your hands until thoroughly blended. Whisk the remaining two eggs together and set aside as an egg wash to be used before baking.

Unfold the pastry sheets and cut into three strips – do this cross wise. Roll out each cut sheet on a floured surface until the width has doubled. Spoon 5-6 tablespoons of the meat mix down the middle of the pastry, egg wash both edges, and fold one side over to the other and seal the edge down with a fork.

Bake for 30 minutes and allow to cool before cutting and serving.

 

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