Just about nothing can compete with the sausage roll and absolutely nothing can compete with a homemade version. This recipe uses a quick flaky puff that blows the store bought version out of the water. Apricots, shallots and sage embellish the sausage meat and a sweet sticky apple glaze brings everything together. Fit for a party or a pregnancy craving (not mine!)
APPLE GLAZED PORK AND APRICOT SAUSAGE ROLLS WITH FENNEL SEEDS
Prep time – 1 hour + resting
Cook time – 40 minutes
Makes 6 large sausage rolls
For the pastry
150g salted butter, frozen
220g plain flour
A pinch of salt
5-6 tbsp cold water
For the sausage rolls
1 tbsp. olive oil
2 shallots, finely chopped
1 tbsp. of sage, chopped
500g free range sausage meat
15g dried apricots, roughly chopped
1 small cox apple, grated
For the glaze
100ml Cawston apple juice
50g light brown sugar
1 tsp. of fennel seeds, to garnish
1. Begin by making the flaky pastry. Empty the flour into a large bowl. Remove the frozen butter from the freezer (being careful not to touch it with your hands as this will melt it) and grate the butter on top of the flour, using the coarse side of a grater. Add a pinch of salt. Using a palette knife distribute the butter amongst the flour. Sprinkle 3 tbsp. cold water into the bowl and begin to mix the pastry together using the palette knife, adding a little more water if needed. Bring the pastry together with your hands, avoiding handling it too much and shape into a flat disc. Wrap in cling film and place in the fridge for 45 minutes.
2. Now, make the filling for the sausage rolls. Heat the olive oil in a medium sized pan, on a low heat and gently fry the shallots for 10 minutes. Stir through the sage and cook for a further 2 minutes. Set aside to cool slightly. Empty the sausage meat into a large mixing bowl and add the shallots, apricots and grated apple. Season well and mix until well combined..
3. Prepare the glaze by simply placing the Cawston juice and light brown sugar in a small saucepan and bring to a simmer. Reduce the liquid by half and allow to gently bubble for 4-5 minutes until the sauce has become syrupy.
4. Remove the chilled pastry from the fridge and roll, on a floured surface, to a large rectangle. Trim the sides to 23cm x 30cm and then divide the pastry into two long lengths, each 35cm x 15cm. Divide the sausage meat in two and shape into two long ‘sausages’. Place in the center of each pasty length and brush the edges of the pastry with apple syrup. Fold the pastry over the sausage meat to cover, trim with a sharp knife and cut each length of pasty into 3. There should be 6 sausage rolls in total. Gently press the join of the pastry with a fork to secure.
5. Place the sausage rolls on a waxed paper on a baking sheet and place in the freezer for 30 minutes to chill completely. The pastry will cook best from frozen.
6. Preheat the oven to 200C, fan 180C, gas mark 6.
7. Remove the sausage rolls from the freezer and brush with the apple syrup. Sprinkle over with fennel seeds and cook for 20-25 minutes, until puffed up and golden brown. Remove from the oven and allow to cool. Serve.