Caramelised Onion and Apple Sausage Rolls

Sausage rolls are really one of those foods that can be worlds apart depending on the ingredients used - there’s a remarkable difference between some sad Vienna sausage in a limp pastry, and a home made filling with caramelised onions and apples, minced pork and loads of black pepper. Not to mention the all butter pastry - yum.

I used to travel a lot to the UK and one of the things I loved to buy there were sausages of all types. You see, I find that the rest of the world just doesn’t do sausages justice. In the UK though, people take them seriously. It’s there that I first tried caramelised onion and apple sausages and thought they were the bee’s knees. And now, why not put them in a roll?!

We will obviously talk about the latter here and the recipe for this caramelised onion and apple sausage rolls may change how you make them forever. It comes together rather easily and it’s so full of flavour.

The thing I’m most proud of is topping these with everything bagel seasoning which is wayyy more flavourful than simple sesame seeds. You can usually find this rather easily even in Europe nowadays but if not, this recipe should solve that problem for you (make a good amount, you’ll want to use this on everything!)

So here it is, the perfect party appetiser, just in time for the holidays. You could also make these a day in advance and keep them in the fridge until ready to use. Pop them in the oven right before your guests arrive and serve alongside other canapés and a glass of bubbly. You really can’t go wrong with it!

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Ingredients (makes about 20x 1 inch long sausage rolls)

• 400g minced pork

• 1 large onion, minced

• 1 tsp balsamic vinegar

• 1 garlic clove, finely minced

• 1 apple, grated

• salt and pepper, to taste

• 1 egg

• 60g panko breadcrumbs

• 1 rectangular sheet all butter puff pastry (approximately 300g)

• 2 tbsp everything bagel seasoning

• 1 egg, beaten, for the eggwash

Start by making the filling. In a large pan on a medium heat heat 1 tbsp oil. Add onions, garlic, apples, sauté on a medium heat for a few minutes, stirring. When the onions start taking on a golden colour add a teaspoon of balsamic vinegar to the pan and stir through (this may trigger a bout of coughing as the vinegar evaporates, it’s totally normal).

Leave to cool while you prepare the rest of the filling. In a large bowl mix together pork mince, egg, panko, salt and pepper. Add the cooled onion and apple. Mix very well so they are evenly distributed.

If your puff pastry is frozen, make sure you defrost it to about 80% before assembly. If not, keep it in the fridge until ready to assemble.

Preheat the oven to 180 degrees Celsius.

Cut the puff pastry in 2, lengthwise.

Divide the meat mixture between the two rectangles, placing it in the middle of them, length wise, in the shape of logs. Brush one side of the pastry with egg wash so that it sticks when it will overlap with the other.

Bring the two sides of the pastry over each other (egg washed side over non egg washed one) to encase the sausage meat log. Make sure their are well sealed.

Cut the sausage rolls into pieces, size according to your preference and place them seam side down on a prepared oven tray lined with parchment paper.

Brush with egg wash and sprinkle generously with everything bagel seasoning.

Bake the sausage rolls for 20-30 minutes or until golden brown, puffed up, and with a fully cooked sausage filling.

Serve immediately alongside other canapés, with a glass of chilled bubbly or rosé, or as a full meal with a salad alongside.