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Pork and Bramley Apple Sausage Roll

Pork and Bramley Apple Sausage Roll

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The addition of native Bramley apples makes for a delicious twist on this British classic.
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  • 450g good quality sausages, skinned
  • 225g Bramley apples, peeled, cored and chopped
  • 2 tablespoons snipped fresh sage or 2 tsp dried sage flour for dusting
  • 375g pack ready rolled puff pastry
  • 1 beaten egg to glaze


Step 1

Preheat the oven to 220oC/Fan 200oC/425oF/Gas Mark 7.

Step 2

Mix the sausagemeat with the apples and sage. Season with ground black pepper.

Step 3

Unroll the pastry and place on a large baking sheet. Lay the sausage mixture down the centre of the pastry, shaping it into a fat sausage. Use a knife to make 1¼cm / ½in wide and 5cm / 2in long cuts at 45o angle, down either side of the sausage.

Step 4

Brush the edges with beaten egg, fold the two ends of pastry over the sausage then weave the cut edges together, overlapping each side to make a plaited pattern. Brush with more egg and bake for 25 minutes or until golden and crisp. Cool for 5 minutess on the baking sheet before transferring to a serving plate. Serve warm or cold in slices.

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