These pork and apple sausage rolls are a simple twist on an Aussie favourite! Based on my hugely popular sausage roll recipe, these are made with real pork mince, bacon, apple and just a hint of sage, these are not just for kids parties. Whip up a batch for easy lunches, entertaining or just because.
My classic sausage roll recipe is one of the all time most popular recipes on my website, and it was my first recipe to go viral on social media amassing hundreds of thousands of views.
And every time I share it, the number one comment I receive is to try adding apple. So your wish is my command and today I have finally done it!
This is my version of pork and apple sausage rolls and let me tell you I was not lead astray! These are so delicious, they rival the original! They have a mellow, sweet flavour that is complimented by just a hint of dried sage.
And because I am using a food processor to keep the filling super fine, they have that distinct bakery style taste and texture, except better because you know they are packed with real ingredients (and yes real meat, we don’t use sausage mince here!!).
I hope you give them a try and love them as much as I do (or maybe try these chicken sausage rolls).
Key Ingredients
These pork and apple sausage rolls use real, everyday ingredients that you can easily pick up at the grocery store so you know exactly what goes into them!
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Pork mince – I am using regular ground pork rather than a lean variety as it will ensure these sausage rolls aren’t dry.
- Bacon – just a little bit really enhances the flavour of the pork and is what sets my sausage rolls recipe apart from all the rest.
- Onion and garlic – chopped very fine thanks to the food processor to add essential flavour to the filling.
- Apple – the addition of sweet apple complements the flavour of the pork and give these sausage rolls a gourmet twist.
- Egg – helps bind the filling together.
- Worcestershire sauce – another of my secret ingredients to make the best pork sausage rolls! Don’t skip it!
- Breadcrumbs – helps absorb the fat from the meat holding all the flavour and ensures the filling doesn’t dry out. I always use panko or homemade as other types of store bought breadcrumbs can have fillers that contain dairy.
- Dried sage – optional, but I highly recommend it to really enhance the pork and apple flavour. You could substitute with dried fennel as well for a different flavour combination.
- Puff pastry – using frozen puff pastry sheets make this recipe super easy. Most frozen puff pastry sheets are dairy free but always check to be sure.
You’ll Also Love: Mini Beef Pies (Party Pies)
Step-By-Step Instructions
Step 1: Process all of the filling ingredients together in a large food processor until combined.
Step 2: Cut each puff pastry sheet in half to give you 6 rectangles. Divide the filling into 6 equal portions and shape each into a log down the centre of a pastry rectangle.
Step 3: Brush a strip of egg wash along one long edge of each piece. Roll the pastry up and over the filling, pressing the egg-washed edge to seal.
Step 4: Slice each roll into 4 even pieces and place them on the prepared trays, leaving a little space between each. Brush the tops with egg wash and scatter over sesame seeds if using.
Step 5: Bake the sausage rolls for 30-45 minutes or until golden brown. Exact time will depend on your oven, but you want the tops to be golden and flakey.
Step 6: Serve while hot with tomato sauce on the side for dunking.
👉Tip! Keep your pastry cold. Puff pastry puffs best when it goes into the oven cold, so try not to let it sit out too long while you’re working. If your kitchen is warm, pop the shaped rolls onto their trays and refrigerate for 10–15 minutes before baking.
Storage Instructions
Allow the pork apple sausage rolls to cool completely before storing.
Keep them in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 180°C (350°F) for 8–10 minutes until heated through and the pastry is crisp again.
They also freeze really well. place in a single layer in a freezer-safe container or bag and freeze for up to 3 months. Reheat straight from frozen at 180°C (350°F) for 15–20 minutes.
Recipe FAQs
Yes, you can assemble the pork sausage rolls and store them covered in the fridge for up to 24 hours before baking.
I don’t find it necessary as the apple becomes very fine when chopped in the food processor. You can peel it however if you prefer.
You can. Just finely chop the onion, garlic and bacon and grate the apple. Mix the filling together well in a large mixing bowl.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More dairy free party food:
Devilled Eggs
Gourmet Sausage Rolls
Vegetarian Mini Quiches
Vegetable Curry Puffs
Pork and Apple Sausage Rolls
Ingredients
- 3 sheets frozen puff pastry thawed
- 1 onion peeled and quartered
- 1 medium apple pink lady or granny smith, quartered and cored
- 2 cloves garlic
- 100 g (3.50 oz) bacon
- 500 g (1 lb) pork mince/ground pork
- 1 egg
- 1 tablespoon worcestershire sauce
- ½ cup panko breadcrumbs
- 1 teaspoon dried sage or 1 tablespoon fresh, finely chopped
- salt and white pepper to taste
- 1 egg for egg wash
- sesame seeds optional
Instructions
- Preheat your oven to 180°C (350°F) and line two baking trays with baking paper.
- Place the onion, apple, and garlic into the bowl of a large food processor and blitz until finely chopped. Add the bacon and pulse until finely chopped and well combined.
- Add the pork mince and process for about 1 minute until everything is well combined. Add the egg, Worcestershire sauce, panko breadcrumbs, sage, and a pinch of salt and white pepper, then pulse until just combined.
- In a small bowl, whisk the egg for your egg wash.
- Cut each puff pastry sheet in half to give you 6 rectangles. Brush a strip of egg wash along one long edge of each piece. Divide the filling into 6 equal portions and shape each into a log down the centre of a pastry rectangle. Roll the pastry up and over the filling, sealing the edge with the egg wash.
- Cut each roll into 4 even pieces and place onto the prepared trays, leaving a little space between each. Brush the tops with egg wash and scatter over sesame seeds if using.
- Bake for 30–45 minutes, or until golden and cooked through. Serve warm with tomato sauce.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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