LOCAL CHEF RYAN BROKENBROW'S RECIPE
Apple and Onion Sausage Roll
Crispy buttery puff pastry filled with Cumberland sausage meat, onions, garlic, apple and a touch of mustard. For me, sausage rolls are a must for picnics and kids love them as well as adults.
Ingredients
- 1 x Pack of Jon Thorner's Cumberland Sausages
- 1 x Ready Rolled Puff Pastry
- 1 x Medium Onion
- 1 x Garlic Clove (crushed)
- 1 x Apple (grated)
- 1 tsp x Mustard (any French/English or Wholegrain)
- 1 x Egg
- Seasoning
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Method
Chop the onion and crushed garlic, fry off for 5 mins until soft, then grate in the apple, add the mustard and seasoning. Then leave to completely cool.
Cut the sausage skins off by making a long cut along the sausage with a knife and peeling and discarding the casing.
Mix in the onion mix well and roll over in the puff pastry. Crimp the pastry edge or use a fork to seal the edge.
Cut a few air holes in the top to allow the steam out, place on a greaseproof lined baking tray and brush with beaten egg. Season the top of the roll again.
Bake in the middle of the oven for 35-40 mins 180C/160C Fan/Gas 4 until crispy golden brown and all cooked all the way through.
- You can make up the day before and bake the next day. Puff pastry is always better eaten as close to baking as possible.
- I love brown sauce with my sausage roll, but any pickle or chutney works great.
