Pork and Apple Sausage Rolls are a true classic British delicacy! These Pork and Apple Sausage Rolls have so much flavor while also being tender and moist! The flaky, buttery puff pastry couldn't be easier because we are using store-bought pastry to get these Sausage rolls on the table in 30 minutes!
What are British Sausage Rolls?
Sausage Rolls are a staple all over Britain. You can get them at coffee shops, quick grab-and-go stores, and restaurants. (The sausage rolls at Greggs are famous! You have to try them at least once!)
British Sausage Rolls are made in different sizes. I prefer to cut them into smaller pieces because they are more filling than you would think!
The filling in sausage rolls is generally a mixture of sausage and onion. Fruit, like apples, can be added for moisture and flavor, and of course, spices can be used too!
The sausage filling is wrapped in flaky pastry. You can use puff pastry, rough puff pastry, or flaky pie crust!
British Sausage Rolls are often served for tea. They can also be served at any meal (including breakfast!) as a side dish or a main course.
Ingredients for This Recipe
You don't need a kitchen full of fancy ingredients to make Classic British Sausage Rolls. Just a few basics will come together to make these for any meal or get-together
To make Pork and Apple Sausage Rolls you need:
- 1 pound of Pork Sausage. You can also use other types of sausage, like sweet Italian Sausage
- ½ an onion - whatever type you prefer
- 1 apple - I like to use Honeycrisp or Granny Smith
- Bread Crumbs - plain, regular bread crumbs or panko will work. This helps to soak up any grease from the sausage and help the rolls hold their shape
- Dried, rubbed Sage - you can leave this out or replace it with an herb of your choice but the sage sets off the apple and pork flavors!
- Salt and pepper
- 1 egg - For sealing the pastry and brushing on top before baking
- 1 box of store-bought Puff Pastry - You can make your own if you would like to but I like store-bought so that I can get these on the table quickly!
And that's it! So let's get started!
How do you Make Pork and Apple Sausage Rolls?
- Combine the filling ingredients and mix thoroughly with your hands.
- Roll out one sheet of puff pastry and cut it in half longways.
- Make a tube of filling on top of each piece of pastry.
- Roll up and seal with the egg wash.
- Cut each roll into 8 pieces.
- Egg wash each sausage roll and cut slash (not through the pastry) on the top of each sausage roll.
- Bake until a thermometer registers 160° when inserted into the center of the sausage.
- Let cool at room temperature for 10 minutes before serving. Enjoy!
If you like British Sausage Rolls, try these recipes!
British Sausage Rolls with Apple and Sage
Equipment
- Bowl
- Knife
- Grater
- Baking Sheet
Ingredients
- 1 pound ground Italian sausage
- ½ a medium onion diced
- 1 small apple peeled, cored, grated, & juice squeezed out
- ½ cup panko bread crumbs
- 1 tablespoon dried rubbed sage
- Salt and pepper
- 1 egg beaten
- 1 box Puff Pastry 2 sheets
Instructions
- Preheat oven to 415°. In a medium bowl, combine the sausage, bread crumbs, sage, diced onion, and grated apple. Add a good pinch of salt and pepper. Mix together thoroughly with your hands.
- Roll out one sheet of puff pastry on a lightly floured countertop. Cut the puff pastry sheet in half longways.
- Take ¼ of the sausage mixture and shape into a long tube. Lay the first tube of sausage on one rectangle of dough. Squeeze and shape to extend the sausage to be the same length as the dough. Repeat the process with another ¼ of the sausage and dough. Repeat this process with the second sheet of puff pastry from the box.
- Brush some of the beaten egg along one edge of each piece of pastry. Wrap the dough over the sausage to create a long roll. Press the dough together at the seam then roll the entire roll over so that the seam is on the bottom. Repeat with the remaining rolls.
- Using a sharp knife or bench scrapper, cut the first roll in half. Cut each half in half again. Then cut each of those in half. This should leave you with 8 rolls. Repeat with the remaining long roll. Spread the small cut rolls out a bit on the baking sheet.
- Brush beaten egg over each sausage roll. Cut a diagonal slash (not all the way through the pastry) on the top of each sausage roll.
- Bake for 15-18 minutes or until a thermometer registers 160° when inserted into the center of the sausage. Baking time will vary with each oven so make sure to bake until the sausage is cooked all the way through. If the pastry begins to brown too much, cover lightly with foil.
- Let cool at room temperature for 10 minutes before serving.
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