Pork And Bramley Apple Sausage-RollCourse: StartersCuisine: English
450g/1lb good quality sausages, skinned
225g/8oz Bramley apples, peeled, cored and chopped
2 tbsp snipped fresh sage or 2 tsp dried sage
flour for dusting
1 (375g) pack ready rolled puff pastry
beaten egg to glaze
- Beaten egg to glaze
- Preheat the oven to 220oC/Fan 200oC/425oF/Gas Mark 7.
- Mix the sausagemeat with the apples and sage. Season with ground black pepper.
- 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. Use a knife to make 1¼cm/½in wide and 5cm/2in long cuts at 45o angle, down either side of the sausage.
- 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 25mins or until golden and crisp. Cool for 5 mins on baking sheet before transferring to a serving plate. Serve warm or cold in slices.