Puff Pastry Sausage Rolls with Apple

A plate stacked with golden brown pork and apple sausage rolls, topped with black and white sesame seeds. One sausage roll is cut in half, revealing the juicy sausage filling inside the flaky puff pastry. A cooling rack with more sausage rolls and a bowl of mustard are visible in the background.

5 from 4 votes

Puff Pastry Sausage Rolls with Apple

Puff Pastry Sausage Rolls with Apple are flaky, savory bites filled with seasoned pork and grated apple, baked until golden and crisp. They’re easy to make, great for sharing, and perfect for game day, holidays, or casual get-togethers. Serve them warm with mustard or enjoy them as is.

Prep Time20

Cook Time25

Total Time45

Course: Appetizer

Cuisine: American

Keyword: pork and apple sausage rolls, pork sausage rolls, sausage rolls

Servings:

Calories: 352kcal

Author: Joanna Cismaru

Ingredients

For the Filling:

1 pound ground pork
1 apple peeled, cored, and grated (a tart variety like Granny Smith works well)
1 small onion finely chopped
1 clove garlic minced
½ cup breadcrumbs
1 teaspoon dried sage
1 teaspoon dried thyme
½ teaspoon ground nutmeg
1 tablespoon Dijon mustard
salt and pepper to taste

For the Pastry:

1 pound puff pastry 1 package, thawed if frozen
1 large egg beaten, for egg wash
2 tablespoons black sesame seeds for sprinkling

US Customary - Metric

Instructions

In a large bowl, combine the ground pork, grated apple, chopped onion, minced garlic, breadcrumbs, dried sage, dried thyme, ground nutmeg, Dijon mustard, salt, and pepper. Mix until well combined but do not overwork the meat mixture.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the puff pastry sheets into rectangles, approximately 10x12 inches. Cut each rectangle in half lengthwise to form long strips.
Divide the sausage mixture into four equal portions. Shape each portion into a long log, about 1 inch in diameter, and place it along the center of each pastry strip. Brush one edge of each pastry strip with the beaten egg. Fold the other edge of the pastry over the sausage filling, pressing down to seal the edges. Use a fork to crimp the edges for a decorative seal.
Cut each long roll into 3-4 smaller rolls. Place the sausage rolls seam-side down on the prepared baking sheet. Lightly score the tops of each roll with a sharp knife. Brush the tops of each roll with the remaining egg wash, then sprinkle generously with black sesame seeds.
Transfer the baking sheet to the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and puffed, and the sausage filling is cooked through.
Allow the sausage rolls to cool slightly before serving. These rolls are delicious served warm with a side of mustard or chutney for dipping.

Video

Notes

Grated apple blends into the filling and keeps the sausage juicy without making the rolls sweet.
Don’t overmix the pork mixture. Stir just until everything comes together so the filling stays tender.
Keep the puff pastry cold while you work. If it gets soft, pop it back in the fridge for a few minutes.
About 1 inch thick for the sausage logs works best so the pastry bakes evenly.
These can be assembled ahead and baked just before serving, which makes them great for entertaining.

Nutrition