Pork And Bramley Apple Sausage-Roll

Pork And Bramley Apple Sausage-Roll

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Course: StartersCuisine: English
Prep time


Cooking time




  • 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.

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