Sausage Apple Roll Recipes

VEGETARIAN BREAKFAST APPLE SAUSAGES RECIPE BY TASTY

Steps:

• Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic and cook for about 4 minutes, until fragrant and the onion is translucent.
• Add the apples, mushrooms, fennel seeds, rosemary, sage, maple syrup, salt, and pepper and stir to combine. Reduce the heat to medium-low and cook for about 10 minutes, until the mixture is tender and the liquid released from the mushrooms has evaporated. Remove from the heat and let cool.
• Add the cannellini beans and chickpeas to a food processor and pulse into a smooth paste.
• Transfer the bean paste to a large bowl and add the apple/mushroom mixture and vital wheat gluten. Mix with a spatula and then your hands until well combined.
• Form the sausage mixture into a loaf, wrap in plastic wrap, and refrigerate for 2 hours.
• Unwrap the chilled sausage mixture and divide into 10-12 equal pieces, depending on what size sausages you would like.
• Roll a piece between your palms into a sausage shape. Place in the center of a large sheet of plastic wrap and roll the plastic over it so the sausage is completely encased. Twist the ends of the wrap and knot them together tightly. Repeat for each sausage.
• Bring a large pot of water to a simmer. Plunge the wrapped sausages in the water and simmer for 45-50 minutes, until the sausages are firm.
• Remove from the water and let cool for about 5 minutes, then unwrap.
• Heat the remaining tablespoon of olive oil in a large skillet over medium-low heat. Fry the sausages for 1-2 minutes on each side, until golden brown.
• Serve immediately or keep wrapped in the refrigerator for up to 4 days.
• Enjoy!

PORK & APPLE SAUSAGE ROLLS

Steps:

• Preheat the oven to 200°C/400°F/gas 6.
• Wash, trim and dice the leek, core and dice the apple, then pick the thyme leaves.
• Combine the pork, leek, apple, thyme leaves and mustard seeds in a bowl. Season and set aside.
• Roll out the pastry to 1cm thick and 34cm x 30cm. Halve lengthways and place a strip of mince down the centre of each.
• Brush the edges with beaten egg, roll up and seal. Brush with more egg, then cut each strip into 3 rolls.
• Score the tops and bake for 20 minutes, or until golden and cooked through.

SAUSAGE, APPLE & SAGE ROLL

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. Heat 1 tsp of the oil in a small non-stick saucepan and gently fry the onion and apple for 6-8 mins, stirring regularly, until softened and lightly browned. Leave to cool for 5 mins.
• Place 1 sheet of pastry on your work surface, with the short end closest to you, and brush lightly with oil. Place another sheet on top, but off-set roughly 6cm to the right, and brush with a little more oil. Top with the final sheet, off-set another 6cm to the right. The pastry rectangle should be roughly 40 x 45cm.
• Squeeze the sausagemeat from the skins into a large bowl. Add the onion, apple and sage, and mix well. Form the pork mixture into a large sausage shape and place across the pastry, about 8cm in from one short end and 8cm from each side.
• Fold up the bottom of the pastry until it begins to cover the filling, then fold in the sides. Roll the pastry from the bottom, gently but firmly, to enclose the filling. Place on the baking tray and brush with the remaining oil. Bake for 30 mins or until the filling is cooked and the pastry is golden brown and crisp. Serve with mixed salad leaves.

APPLE & SAGE PORK SAUSAGE ROLLS

Steps:

• Preheat oven to 350°F and line a baking sheet with tin foil.
• In a medium bowl mix the pork with the herbs, salt and pepper, and diced apple. In a small bowl beat the egg and milk together.
• Unfold both puff pastry sheets and cut each into thirds (follow the perforations). Divide the pork mixture into 6 equal parts. Roll the divided pork into sausage shapes, equal to the length of the puff pastry strip. Lay each sausage in the middle of each puff pastry strip.
• Brush the edges of the puff pastry with the egg and milk mixture. Wrap the puff pastry around the sausage. Lightly press the seams to seal. Brush the top of each roll with the egg and milk mixture.
• Cut each roll in half, then each half in half, then each quarter in half until you have 8 equal pieces. Place the sausage rolls about an inch apart on the baking sheet. Bake for 25-30 minutes, or until the pastry is golden brown on top. Serve warm or at room temperature.

CHORIZO & APPLE SAUSAGE ROLLS

Steps:

• Put the butter and apple in a small pan and cook for 5 mins until the apple has softened, then cool.
• Remove the sausage skins and put the meat in a bowl. Add the cooled apple and the parsley, and mash everything together with a fork or your hands.
• Heat oven to 200C/180C fan/gas 6. roll out the pastry to a rectangle, roughly 32 x 20cm. Cut in half, so that you now have 2 long thin rectangles. Spoon the apple sauce down the centre of each piece of pastry. Shape the chorizo mixture into 2 long sausages and put on top of the apple sauce. Brush the edges of the pastry with a little beaten egg, then bring the pastry together on one side to enclose the filling, and seal by pressing the pastry with a fork.
• Cut the sausage rolls into smaller pieces, each about 7cm long, and arrange on 2 baking trays. Brush with egg, then sprinkle with poppy seeds. Cut small slashes into each roll. Bake for 25-30 mins, changing the trays over halfway through the cooking time. Delicious served warm, or cold on a picnic.

SUPER SAUSAGE ROLLS

Steps:

• Roll out the pastry to a 35 x 30cm rectangle on a surface lightly dusted with flour. Trim the edges neatly, then cut in half lengthways to form two long strips. Spread with a thin layer of the apple sauce, pickle or chutney, leaving a border along the edges.
• Tip the sausagemeat into a large bowl, add 3 tbsp cold water and squash together. Divide the mixture in two and mould each half into a cylindrical shape. Put each portion of meat into the middle of a pastry strip, leaving a border at either side. Brush the pastry border and the top of the sausage mix with the beaten egg. Fold one edge of the pastry over the meat and roll to encase, then use a fork to press the pastry edges together. Cut the sausage rolls into 5cm lengths and arrange on a lined baking tray. Chill for 20 mins. Can be made a day ahead or frozen for up to one month; to bake from frozen, add an extra 10 mins to the cooking time.
• Heat oven to 200C/180C fan/gas 6. Brush the sausage rolls with the rest of the beaten egg and sprinkle with the sesame seeds or nigella seeds (if using). Bake for 30-35 mins until the pastry is deep golden. Transfer the sausage rolls to a wire rack and leave to cool for 10 mins.