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Pork & Bramley Apple Sausage Roll |
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| Serves 4 |
Prep 10 mins |
Cooking 30 mins |
Easy |
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Ingredients |
450g of good quality sausages, skinned
225g of Bramley apples, peeled, cored and chopped
2 tablespoons of snipped fresh sage or 2 tsp dried sage
flour for dusting
320g -
375g of pack ready rolled puff pastry
1 beaten egg to glaze
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Adapted from the Bramley Apple Information Service |
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Preheat the oven to 220 C, Fan
200 C, Gas Mark 7.
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Mix the sausage meat with the
apples and sage. Season with ground black pepper.
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Unroll the pastry and place on
a large baking sheet. Lay the sausage mixture down the
centre of the pastry, shaping it into a fat sausage.
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Use a knife to make 1¼cm
wide and 5cm long cuts at 45 degree angle, down either
side of the sausage.
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Brush the edges with beaten
egg, fold the two ends of pastry over the sausage then
weave the cut edges together, overlapping each side to
make a plaited pattern. Brush with more egg and bake for
30 minutes or until golden and crisp.
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Cool for 5 minutes on the
baking sheet before transferring to a serving plate. Serve
warm or cold in slices.
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DAILY
DINNERS 
