The ultimate autumn appetizer or entree! These Mini Pork, Apple & Sage Sausage Rolls are the easy finger-food recipe you’re searching for!
Savory, succulent Mini Pork, Apple & Sage Sausage Rolls are a traditional British treasure! Essentially England’s more sophisticated version of “Pigs in a Blanket,” this elevated snack recipe features pork sausage, apples, onions, and sage baked in a super-easy and spectacularly flaky store-bought puff pastry.
Sausage Rolls are Super Versatile!
These British-inspired snacks are savory and delicious! Eat them warm (right out of the oven), as a room temperature snack, or even chilled from the fridge! Sausage rolls can be enjoyed as hors d’oeuvres with our curried ketchup dipping sauce, as an entrée paired with warm, autumn-inspired side dishes, or as a delightful grab-and-go breakfast accompanied by a cup of coffee. Everything about these English sausage rolls is simple and satisfying!
Other Recipes to Serve with Apple Sage Sausage Rolls
- Harvest Salad with Butternut Squash is loaded with fruit, candied nuts, and cheese for a warm & excellent autumn accompaniment!
- All the flavors of fall come together in this easy side dish of Roasted Butternut Squash with Maple Pecans!
Ingredients
Sausage: Ground pork yields the most flavorful sausage rolls, but ground turkey is also a suitable alternative.
Fruits & Veggies: We’re grating an onion and a red apple to add to the pork for a range of fantastic flavors!
Seasoning: For that perfect sausage taste, you’ll need dried basil, fresh sage, salt & pepper. Simple and savory!
Sauce: We love a curried ketchup with these! It’s sweet & spicy, and all you need is ketchup and mild curry powder.
Pastry: A sheet of frozen (and thawed) puff pastry with one egg for a “wash” will give you an airy, flaky, easy “crust” for the sausage rolls that turns a beautiful golden brown!
How to Make Mini Sausage Rolls
STEP ONE: In a small saute pan over very low heat, “toast” the dry curry powder for 1 minute, stirring constantly until fragrant. Transfer the curry powder to a small bowl. When cool, add the ketchup and mix well. Refrigerate for at least 1 hour to allow the flavors to marry.
STEP 2: Preheat the oven to 400°F. Add the uncooked ground pork, chopped onion & apple, basil, sage, salt & pepper, and mix until well combined. Divide the sausage mixture into four equal portions.
STEP THREE: On a floured surface, roll out the sheet of puff pastry dough until it measures 16 x 9 inches. Cut the dough into four 4 x 9 rectangles. Form the sausage mixture into a log on the left side of each pastry rectangle. Brush the opposite side of each pastry piece with beaten egg.
STEP FOUR: Roll the pastry, starting with the sausage side, toward the egg-washed side so it overlaps and the egg wash seals the seam together. Repeat for all four rolls. Slice each roll into six even pieces (1 ½ inches each) to make bite-sized rolls.
STEP FIVE: Place each mini roll, seam side down, on the prepared baking sheet, leaving room between them. Bake for 25 minutes until golden brown, rotating the baking sheet halfway through the cooking time for even browning.
STEP SIX: Remove the dish from the oven and allow it to cool for a couple of minutes. Serve warm with the curry ketchup and savor the flavor!
Tips for Success
- Toasting the curry removes the raw flavor and develops a more profound richness to the taste.
- If you’d like some alternative dips to the curried ketchup, these would all work great – honey mustard, traditional British HP sauce, or garlic mustard.
- Use a rimmed baking pan to prevent grease from escaping onto your oven burners.
- Sweet Loren’s makes a gluten-free puff pastry!
- For a sweeter version, add a touch of brown sugar to the sausage roll and serve with an apple chutney.
Is Puff Pastry the Same as Phyllo Dough?
Puff pastry (store-bought or homemade) is a buttery-rich, flaky dough with lots of paper-thin layers. It’s light and “puffs up” airy, crispy, and delicate when baked, giving it an incredibly satisfying crunch. Phyllo is a fragile, yeast-free dough that also has multiple layers, but it is virtually free of any fat (butter, oil, etc.,) so it doesn’t release steam and puff up, making it soft and chewy when baked.
Can I Freeze Sausage Rolls?
These British-inspired Sausage Rolls can be frozen either baked or unbaked (unbaked yields better results). Roll them in a layer of parchment paper or plastic wrap, then a second layer of aluminum foil, and freeze for up to 3 months. Allow to thaw to room temperature before reheating or following the baking instructions.
Other Amazing Autumn Appetizer Recipes!
- Pumpkin Sage Crostini
- Fall Harvest Chex Mix
- Grilled Figs with Goat Cheese
- Apple Brie Bruschetta
- Cranberry BBQ Meatballs
- Pumpkin Cheesecake Balls
*This post originally posted on 10/23/2015.
Ingredients
Sausage Rolls
- 1 pound ground pork
- 1 cup red apple grated
- ¼ medium yellow onion peeled and grated
- 1 teaspoon dried basil
- 1 tablespoon fresh sage chopped
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 sheet frozen puff pastry thawed according to package directions
- 1 large egg lightly beaten
Curry Ketchup
- 1 cups ketchup
- 2 teaspoons mild curry powder
Instructions
Curry Ketchup
- To a small skillet, add the curry powder. Cook over very low heat for 1 minute, until fragrant, stirring often. (see note) Transfer the curry powder to a bowl and allow it to cool.
- Add the ketchup to the curry powder and mix until well combined. Refrigerate for at least 1 hour to let the flavors develop.
Sausage Rolls
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
- Add the ground pork, apple, onion, basil, sage, salt, and pepper to a large mixing bowl. Mix until everything is well combined. Set aside.
- Roll out the pastry onto a floured surface until it measures 16 x 9 inches. Divide the dough into four 4 x 9-inch rectangles. (Cut the dough in half and then half again so that you have four strips.)
- Divide the pork sausage mixture into 4 equal parts. Roll each sausage portion into a log and place it on the dough rectangles, lining it up along the long edge.
- Brush the egg wash down the right side of the pastry, across from the sausage mixture. Roll the pastry over the sausage, making sure the pastry overlaps the egg-washed side and is "glued" with the seam side down. Repeat for all the dough rectangles.
- Cut each sausage roll into 6 equal pieces, for a total of 24 mini rolls. Arrange the pieces on the prepared baking sheet, being sure to leave space between each one.
- Bake for 25 minutes until golden brown. Rotate the baking sheet halfway through the cooking time for even browning.
- Remove the pan from the oven and transfer the sausage rolls to a platter. Serve warm with the curry ketchup.
Notes
- Nutritional information is for the sausage rolls only. It does not include the curry ketchup.
- Toasting the curry powder takes out the “raw” flavor.
- You can leave the peel on the apple or peel it before grating.
Tneshia says
These look lovely! How many sausage roll pieces does this make? Trying to make these for a crowd! Thanks!
Lynn says
Out of curiosity, what spice would go well in the Ketchup for these, instead of curry powder? I’m assuming you mean yellow curry, and I absolutely detest it! However, I see the value of spices in the ketchup so would gladly use something else if you had any suggestions. I can’t see just doing plain ketchup, so I’d have to find some other sauce then maybe? Any ideas would be welcome! Thank you! I’d really like to try these, but you really need the right dipping sauce to make the dish.
Julie @Real Housemoms says
Hi Lynn! You could try ground cumin. I’d do a little taste test first to see if you like it. 🙂
bc in edmond says
are you supposed to add the pork to the apple mixture in step #8? if not, when? thanks!