Pork and Apple Sausage Rolls Recipe
Ain’t nothing quite like good homemade sausage rolls, and these pork, apple and mustard-laced beauties are wrapped in a simple but fantastic hot-crust pastry.
Servings 6 Sausage Rolls
Calories 621kcal
Ingredients
For the Pastry:
- 125 g Lard ½ Cup
- 125 ml Water ½ Cup
- 315 g Plain flour 2⅓ Cups
- ½-¾ teaspoon salt
- 1 Large Egg Yolk
For the Sausage Filling:
- 400 g Pork Mince 14oz (finely ground: 20% Fat)
- 25 g Dried Breadcrumbs ⅓-½ Cup
- 50 g Bramley Apple Sauce ⅓ Cup
- ½ tablespoon Dried Sage
- 1 teaspoon Dried Mustard Powder
- ¾-1 teaspoon Salt
- ½ teaspoon Ground Mace
- ½ teaspoon Black Pepper
- ⅛ teaspoon Sweet Paprika
Extras:
- 6 tablespoon Wholegrain Mustard
- 1 Egg (for egg washing the sausage rolls)
Instructions
- Add the water and lard into a small (15cm or 6") saucepan and heat it over a medium heat until the dripping just melts.
- Throw the flour, egg yolk and salt into a food processor and blitz to combine.
- Slowly pour the hot water and dripping mix into the food processor whilst it is spinning until a dough ball forms. Then turn the pastry out, wrap it in cling film and set it aside until it is almost completely cool.
- Throw all of the ingredients for the sausage filling into a mixing bowl and get stuck in with your hand to combine everything together.
- Roll out the pastry until it is 4-5mm (between ⅛-¼") thick and cut it into 15cm x 12.5cm (6"x5") rectangles. I use a pizza cutter to do this. You will need to roll the leftover pastry and keep going. This mix will make 6 pieces of pastry with a little left over, which is not required.
- Divide the sausage mix into 6 and roll it into a sausage shape that is 15cm (6") long, they will be around 20-25mm (¾-1") thick.
- Spread a tablespoon of the grainy mustard about 20-25mm (¾-1") wide about a third of the way up the pastry along the longer edge.
- Add the sausage, placing it on top of the mustard.
- Brush the edge of the pastry with water to help it seal, then fold over the pastry, push down to seal and then push the edge down with the tines of a fork.
- Repeat with the rest of the sausage rolls, then brush them with egg wash and bake them on a parchment-lined baking tray at 200°C or 390°F for 40-45 minutes.
I like to trim the folding edge with a knife or pastry cutter and then make some shallow slits on the top of the pastry.
Nutrition
Serving: 1 | Calories: 621kcal | Carbohydrates: 46g | Protein: 24g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 21g | Cholesterol: 113mg | Sodium: 1027mg | Fiber: 3g | Sugar: 2g
