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Health and Beauty

Sausage and apple rolls

Use up seasonal apples by mixing with pork for these easy-to-make giant rolls

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Calories	510
Total Fat	32g
Saturated Fat	11g
Total Carbohydrate	42g
Sugars	--

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Yields: 4

Prep Time: 15

Cook Time: 40

Ingredients

U.S.

U.K.

Conversion chart

2 x 30g packs of good pork sausages (not previously frozen if you plan to freeze rolls uncooked)
4-5 eating apples, grated
handful of fresh thyme stalks, finely chopped (optional)
500g pack shortcrust pastry, or make your own
1 egg, lightly beaten, for egg wash

Preheat oven to gas mark 6/200°C (180°C in a fan oven). Snip ends of sausages and squeeze meat into a bowl. Season with sea salt and freshly ground black pepper, if you wish, and add half apple and thyme. Stir.
Roll out pastry to a large rectangle, then slice in half lengthways. Sit one half on a lightly oiled baking sheet, fill middle with sausage meat and top with remaining apple. Brush around edges with water, sit other pastry sheet on top and press. Trim edges, press with back of a fork all round, then make small slashes down length to allow steam to escape.
Brush all over with half egg wash, sit in fridge to chill for 15 mins, brush again with egg wash and put in oven to bake for 30-40 mins until golden all over. Remove from oven and slice to serve.

To freeze: at step 2 (uncooked), wrap in double clingfilm, label and freeze for up to 3 months. Or, if cooked, leave to cool, slice into portions and freeze in cling film then add to a large freezer bag, label and freeze for up to 3 months. To reheat: if uncooked, cook from frozen as recipe, using egg wash. If cooked, defrost in the fridge overnight then reheat in oven at gas mark 5/190°C (170°C in a fan oven) for 15 mins or until piping hot.