This recipe features high-quality local sausage and flaky, all-butter puff pastry for a truly decadent bite. A seasonal twist of finely chopped apple and fresh sage adds a unique layer of flavor. Perfect for entertaining guests or as a delicious on-the-go meal, these sausage rolls are simple to make and incredibly satisfying.
Gourmet Sausage Rolls with Apple and Sage
The combination of quality ingredients and this seasonal apple-sage twist transforms humble sausage rolls into something truly special. Whether you’re hosting brunch or packing for a picnic, these gourmet rolls deliver restaurant-quality flavor with homemade warmth.
Ingredients
- 1½ lbs high-quality local sausages
- 2 medium Honeycrisp or Granny Smith apples finely diced
- 3 tablespoons fresh sage leaves finely chopped
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- ½ cup fresh breadcrumbs
- 1 egg beaten
- salt to taste
- freshly ground black pepper to taste
- 2 sheets all-butter puff pastry thawed
- 1 egg beaten (for egg wash)
- 2 tablespoons sesame seeds or poppy seeds optional
Instructions
Prepare the Filling
- Remove sausage casings by cutting along one side and peeling away the skin.
- Crumble the meat into a large mixing bowl.
- In a large skillet, add olive oil, then onion and garlic.
- Cook for 3-4 minutes until softened and fragrant.
- Add the apples to the skillet and cook for another 2-3 minutes until they start to soften but still have some texture.
- Combine the sautéed mixture to the sausage meat along with chopped sage, breadcrumbs, and beaten egg.
- Season with salt and pepper.
- Mix gently until just combined – don't overwork the mixture.
Assemble the Rolls
- Prepare your workspace by lightly flouring a clean surface.
- Roll out one sheet of puff pastry into a rectangle about 12×16 inches.
- Shape the filling by dividing the sausage mixture in half.
- Form each portion into a log along the length of the pastry, leaving about 2 inches of pastry on each side.
- Wrap the rolls by brushing the edges of the pastry with beaten egg, then folding one side over the filling and rolling tightly.
- Press the seam to seal.
- Repeat with the second pastry sheet.
- Cut and score each log into 8-10 pieces using a sharp knife.
- Place on parchment-lined baking sheets, seam-side down.
- Score the tops with three diagonal cuts and brush with egg wash.
- Sprinkle with seeds if using.
Bake to Perfection
- Preheat oven to 400°F
- Bake for 25-30 minutes until the pastry is golden brown and the internal temperature reaches 165°F
- Cool and wrap for 5 minutes on the baking sheet, then wrap in foil to keep warm for up to 4 hours.
Notes
Choose your sausages wisely: Mix complementary flavors like mild Italian with ground beef, or combine pork and chicken varieties. Ask your local butcher for recommendations – they often have unique seasonal blends.
Keep pastry cold: Work quickly with the puff pastry and chill the assembled rolls for 15 minutes before baking if your kitchen is warm.
Make ahead: These freeze beautifully before baking. Wrap unbaked rolls in plastic wrap and freeze for up to 3 months. Bake directly from frozen, adding 5-10 extra minutes.
Serving suggestions: Pair with whole grain mustard, apple chutney, or a simple arugula salad dressed with lemon vinaigrette.
Keep pastry cold: Work quickly with the puff pastry and chill the assembled rolls for 15 minutes before baking if your kitchen is warm.
Make ahead: These freeze beautifully before baking. Wrap unbaked rolls in plastic wrap and freeze for up to 3 months. Bake directly from frozen, adding 5-10 extra minutes.
Serving suggestions: Pair with whole grain mustard, apple chutney, or a simple arugula salad dressed with lemon vinaigrette.
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