Pork & Apple Sausage Roll Recipe | How To Make Tutorial

In this video, I show you how to make a Proper Sausage Roll from start to finish at home. This one is filled with a delicious pork and apple filling and wrapped in puff pastry. I used ready-rolled puff pastry for this recipe because it is perfect for the job. This is a fun recipe to make and even better to eat! I hope you enjoy it! Check out the full written recipe below.
Pork & Apple Sausage Roll
400g x Pork Sausage Meat
2g x Fennel Seeds (Toasted & Crushed)
1 x Granny Smith Apple (Small Dice)
1 x Garlic Clove (Finely Grated)
5g x Chopped Parsley
1 Pack x Ready-Rolled Puff Pastry
Salt & Pepper (Optional)
2 x Egg Yolks (Beaten) to Glaze
Onion Seeds and Sea Salt Flakes for Decoration
1. Being by toasting the fennel seeds in a dry frying pan for 1 to 2 minutes until they release their beautiful aroma. Transfer them to a mortar and pestle for crushing or simply run a knife through them on a chopping board to break them up.
2. Next, dice one granny smith apple, finely chop or grate 1 clove of garlic, and roughly chop the parsley.
3. Place the sausage meat into a mixing bowl and add in the crushed fennel seeds, diced apple, garlic, chopped parsley, and season with salt and pepper if the sausage meat isn’t seasoned already. Mix together until fully combined and place the mixture into a piping bag.
4. Lay out the ready-rolled puff pastry and brush all over with beaten egg yolk. Next, cut off the end of your piping bag (quite large) and pipe the mixture along the length of the pastry in the centre. Leave a small overhang at each end to allow for shrinkage when baking in the oven.
5. Fold the pastry over the sausage meat and press firmly on the other side to create a tight seal. Firmly press along the seal with a fork and trim off the excess pastry.
6. Place onto a baking sheet lined with parchment paper and brush the sausage roll all over with beaten egg yolk. Place into the fridge to allow the egg yolk glaze to set for 20 minutes. Remove from the fridge and brush it one more time with the egg yolk. Score the pastry using a paring knife if you like but it is optional.
7. Finally I like to decorate mine with onion seeds and sea salt flakes before baking in the oven. Bake at 170°C Fan for 25 to 30 minutes until golden brown and completely cooked through.
Enjoy!
#sausageroll #recipe #propersausageroll
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[@veethomson6179]

This looks DELICIOUS!!! Question ... you said to leave the mixture in the fridge for an hour (I think ... short attention span!!!) ... if you leave it for longer, will the flavours infuse more, or does it not matter for this recipe? Thanks!!

[@PinchofMintCookingChannel]

Thank you. Yea I did say that, I doesn’t matter with this recipe. This is purely to help the egg yolk set for the glaze. You can make the sausage mix ahead of time and store it in the fridge for up to 2 days if you like.

[@veethomson6179]

Thank you!! @@PinchofMintCookingChannel

[@veethomson6179]

I, personally, HATE the onion seeds .... but I'd 100% make this without them since you said they were optional ...

[@PinchofMintCookingChannel]

They’re not for everyone. A few fennel seeds works great too if you fancied that instead. Or without is just as good. Thanks for watching!