Apple and Pork Sausagemeat Puffed Roll

Name: Apple and Pork Sausagemeat Puffed Roll
Ingredients: A pinch of salt and freshly ground black pepper; ½ pint/285 ml dry cider; 1½ lb/675 g puff pastry; Milk for glazing; A large pinch of dried thyme or the tiny leaves stripped from a sprig of fresh thyme; A large pinch of dried thyme or the tiny leaves stripped from a sprig of fresh thyme; A large pinch of dried thyme or the tiny leaves stripped from a sprig of fresh thyme; A pinch of salt and freshly ground black pepper; 1 onion, skinned and finely chopped; 1 garlic clove, skinned and finely chopped (optional); 3 good eating apples, e.g. Granny Smith’s, peeled, cored and diced; 3 good eating apples, e.g. Granny Smith’s, peeled, cored and diced; 2 tbsp sunflower oil; 1½ lb/675 g pork sausages, each slit down the centre with a sharp knife, and the skins peeled off

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is made in a fat roulade shape and I slice it thickly. It is vital to use the best pork sausages you can find. The apples in the recipe aren’t discernible as such, but they do complement the flavour of the sausagemeat so well, with the onions and thyme.

Ingredients

2 tbsp sunflower oil
1½ lb/675 g pork sausages, each slit down the

Main course
Winter
Summer

Method

Heat the oil in a sauté pan and cook the sausagemeat, mashing it with a wooden spoon to break it up from its sausage shape. When the sausagemeat is browned remove it, with a slotted spoon, to a warm dish. Add the onion, garlic and chopped apples to the sauté pan and cook till the onions are really soft – about 5 minutes. Replace the sausagemeat, and stir in the thyme, seasoning and cider. Let t