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Pork and Apple Sausage Rolls

These pork and apple sausage rolls taste just like classic sausage rolls but have a fun little Fall twist. The addition of caramelized apples adds a tiny amount of sweetness and if you have ever had pork chops with apples, you know these two flavors are a perfect pair.
5 from 2 votes
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Ingredients
  

Apple Onion Mixture

  • 1 tbsp Butter
  • 1 small Onion or half a regular size onion. Finely diced
  • 2 tbsp granulated sugar
  • 2 tbsp apple cider vinegar
  • 1 Granny Smith Apple cut into thin slices and then diced. See photo above.
  • 1/4 tsp sea salt
  • 4 oz Bacon diced into small pieces

Sausage Rolls

  • 1 lb ground pork
  • 1/2 tsp sea salt
  • 2 cloves garlic finely minced, or you can use 2 tsp garlic paste
  • 1/4 tsp ground fennel
  • 1/4 tsp dried thyme
  • 1/2 cup Panko Breadcrumbs I use seasoned panko
  • 1.5 tbsp Butter Melted
  • 1 box Puff Pastry
  • 1 Egg lightly whisked

Instructions
 

Apple Onion Mixture

  • Finely diced your onion and your apples(using the photo above as reference). Also, chop up your bacon into little squares.
  • Melt 1 tbsp butter in a medium sized skillet on medium heat. Add your onion, 1/4 tsp sea salt, and 2 tbsp of sugar. Mix it around and let it cook on low/medium heat for 10 - 15 minutes. Stir frequently so they do not burn
  • Next, add your apple and apple cider vinegar. Cook for another 25 minutes. You want the apples and onions to be extremely soft so that they will blend into the meat mixture well.
  • Add your bacon and cook for another 5 -7 minutes. You do not want the bacon to crisp up because you want to work it into your meat mixture.

Sausage Rolls

  • In a medium sized bowl combine your ground pork, 1/2 tsp sea salt, fennel, thyme, garlic, breadcrumbs, and melted butter.
  • Then, add your apple onion mixture and mix well.
  • Lay out each sheet of puff pastry, and cut it in half long ways so that you have four pieces.
  • Take 1/4 of the filling and add it to the middle of each sheet of pastry. Make sure the thickness is even, and then roll up the puff pastry into a long shape tightly and making sure there are no gaps.
  • Brush the egg wash along the long sides of the pastry and then roll it up. Lay the roll on the seam. Repeat with remaining puff pastry and meat mixture.
  • Once you have four long rolls, you can then put them in the fridge for 30 minutes to firm up. This will make them easier to cut, but this step is not necessary. Cut each long roll into 4 equal pieces. You should have 16 sausage rolls.
  • Add the sausage rolls to a parchment paper lined baking sheet. Use remaining egg wash to top each piece and then add sesame seeds if you would like.
  • Bake for 35 minutes at 350F. Some juice from the meat mixture will escape but that is normal. Serve with some honey mustard, ketchup, or eat them plain.