Planning a day out with the family? We invite you to bake, cool, and wrap up these wonderfully Hearty Fruity Sausage Rolls to keep those hunger pangs at bay. This recipe elevates the classic sausage roll with a delightful sweet and savory twist, combining juicy pork with crisp apple and tangy dried cranberries. They are the perfect, mess-free, pack-and-go snack that both kids and adults will adore. Easy to make ahead, they are a guaranteed hit for picnics, road trips, or lunchboxes.
Ingredients
- 1 lb (450g) high-quality pork sausage meat
- 1 sheet (approx. 14oz or 375g) of ready-rolled puff pastry
- 1 medium Granny Smith apple, peeled, cored, and finely diced
- 1 small onion, finely chopped
- 1/3 cup (50g) dried cranberries
- 1 teaspoon dried sage
- 1/2 cup (50g) panko breadcrumbs
- 1 medium egg, beaten (for egg wash)
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Filling: Preheat your oven to 400°F (200°C). In a large bowl, combine the pork sausage meat, finely diced apple, chopped onion, dried cranberries, dried sage, and panko breadcrumbs. Season with a pinch of salt and a generous amount of black pepper. Mix everything together with your hands until just combined – be careful not to overwork the mixture.
- Assemble the Rolls: Unroll your sheet of puff pastry onto a lightly floured surface. Cut the sheet in half lengthwise to create two long rectangles. Divide the sausage meat mixture in two and shape each half into a long log down the center of each pastry rectangle.
- Seal and Cut: Brush one of the long edges of each pastry rectangle with the beaten egg. Fold the other edge over the filling to meet the egg-washed edge, pressing down gently but firmly to seal. You should now have two long sausage rolls. Use a sharp knife to cut each long roll into 6-8 smaller, bite-sized rolls.
- Bake to Perfection: Place the individual rolls seam-side down on a baking sheet lined with parchment paper. Brush the tops generously with the remaining beaten egg for a beautiful golden finish. You can also make a few small slashes on top of each roll with a knife to allow steam to escape.
- Bake & Cool: Bake for 20-25 minutes, or until the pastry is puffed up, deeply golden brown, and the pork is cooked through. Let them cool on a wire rack. They are delicious warm, but for packing, allow them to cool completely before wrapping.
Nutrition Information
Estimated values per sausage roll (assuming 16 rolls total):
| Nutrient | Amount |
|---|---|
| Calories | 185 kcal |
| Protein | 7g |
| Carbohydrates | 12g |
| Fat | 12g |