Pork, Cider & Apple Sausage Roll
A quick and easy recipe bringing an appley cider flavour to a traditional sausage roll. A lunchtime treat or a party table addition – either way it’s a great recipe for a cider lover.
- Ingredients
- Method
- Gallery
- 200g sausage meat
- 1 sheet puff pastry
- 500ml Thatchers haze
- 1 medium onion
- 2 cloves garlic
- 1 granny smith apple
- 6 sage leaves
- Preheat oven to 180°C
- Pour the cider into a saucepan & reduce by ½ & put aside
- Finely dice the onion & garlic and soften over a low heat
- Finely dice the apple & sage
- In a bowl, mix the onion, apple, sage & sausage meat with the cider and season with salt and pepper
- Cut the puff pastry into a rectangle 30ml x 18ml
- Roll the sausage meat into a sausage roughly 25ml in length
- Place slightly off centre on the pastry, brush the edges of the pastry with a little egg wash then fold the remaining pastry over the sausage
- Push along the edge of the pastry with the back of a fork to crimp
- Cut the sausage roll in ½ and brush each half with egg wash
- Place on a baking tray with parchment paper and bake for 25 minutes until golden brown and cooked through
