Apple and Sage Pork Sausage Rolls
Addictive bite-size sausage rolls with apple and sage.
- 2 sheets puff pastry (1 box), thawed
- 1 pound pork sausage, casings removed (don’t use Italian)
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 1 cup diced green apple (about 1/2 an apple)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg
- 1 tablespoon milk
Preheat oven to 350 degrees. Line a baking sheet with tin foil.
In a small bowl beat together the egg and milk.
Unfold both puff pastry sheets and cut each into thirds (follow the perforations).
In a medium bowl mix the pork with the herbs, salt and pepper, and diced apple. Divide the pork mixture into 6 equal parts. Roll the divided pork into sausage shapes the length of the puff pastry strip.
Lay each sausage in the middle of each puff pastry strip. Brush the edges of the puff pastry with the egg and milk mixture. Wrap the puff pastry around the sausage. Lightly press the seams to ensure there is a seal. Brush the top of each roll with the egg and milk mixture, then cut each roll in half, then each half in half, then each quarter in half until you have 8 equal pieces. Freeze if not serving immediately.
Place the sausage rolls about an inch apart on the baking sheet. Bake at 350 degrees for 20-30 minutes, or until the pastry is lightly browned on top.