A classic sausage roll with a subtle sweetness from grated apple and plenty of seasoning.
Ingredients
Makes: 12–16 sausage rolls
- 500g sausage meat
- 1 green apple- please grate and squeeze
- 1 white onion very finely chopped
- 2 x cloves garlic minced
- Chopped basil
- 2 tsp dried mixed herbs
- 1 tsp Dijon mustard
- Sea salt and black pepper
- 2 sheets ready-rolled puff pastry
- 1 egg, beaten (egg wash)
- Sesame seeds and sea salt
Homemade Tomato & Chilli Ketchup
Sweet, tangy, and gently spicy - the ideal dip for the sausage rolls!
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 x red chilli, finely
- 400 g tin chopped tomatoes
- 2 tbsp tomato purée
- 3 tbsp brown sugar
- 3 tbsp vinegar
- ½ tsp smoked paprika
- Sea salt and black pepper
Method
1. Preheat oven to 200°C (fan 180°C). Oil a baking tray
2. In a mixer the sausage meat, grated apple, onion, dried herbs, Dijon mustard, salt and pepper until just combined. Do not overmix.
3. Cut each puff pastry sheet lengthways into two strips. Spoon the filling down the centre of each strip.
4. Brush one edge with egg wash, fold over to enclose and seal.
5. Brush with egg wash and sprinkle with seeds if using. Cut into rolls.
6. Bake for 20-25 minutes, until golden, crisp and cooked through.
Notes
- Apple keeps the filling moist without tasting sweet.
- Dried herbs give a classic, savoury flavour that works for everyone.
- These freeze well unbaked.
Homemade Tomato & Chilli Ketchup
1. Heat the oil in a saucepan over medium heat. Add the onion and cook gently for 6–8 minutes until soft.
2. Add the garlic and chilli.
3. Stir in the tomatoes, tomato purée, sugar, vinegar, paprika, salt and pepper.
4. Simmer gently for 20–25 minutes, stirring occasionally, until thickened.
5. Blitz until smooth using a hand blender.
6. Cool and store in the fridge for up to 1 week.
Note: You can use gluten-free flour for the puff pastry if desired.
