Bramley Apples - The Cook's Choice

Pork and Bramley Apple Sausage Roll

Preparation Time
 Preparation time: 10 mins
Cooking Time
 Cooking time: 25 mins
Serves
 Serves: 6-8
Ingredients
 Ingredients
 

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
  1. Preheat the oven to 220oC/Fan 200oC/425oF/Gas Mark 7. 
  2. Mix the sausagemeat with the apples and sage.  Season with ground black pepper.
  3. 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.
  4. 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.
Pork and Bramley Apple Sausage Roll
© Bramley Apples 2007