Sausage rolls but not as you know them – the meat is flavoured with cider, apples and sage then wrapped in crunchy layers of filo pastry, ready for dunking in mustard mayo.
For a traditional recipe, try these so-easy-the-kids-can-make-them sausage rolls.
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Ingredients
- 1 tbsp olive oil
- 1 large red onion, finely chopped
- 100ml dry cider
- 800g British free-range sausagemeat (or use the meat from about 12 sausages)
- 1 garlic clove, crushed
- 10g fresh sage, finely chopped
- 1 large bramley apple, peeled, cored and coarsely grated
- 9 filo pastry sheets (we used Jus-rol)
- 40g butter, melted
- 10g poppy seeds
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Method
- Heat the oven to 200°C/180°C fan/gas 6. Heat the oil in a medium frying pan over a medium heat and fry the onion for 8 minutes until soft. Add the cider, turn up the heat and bubble for 1-2 minutes to evaporate the liquid. Transfer the onion mixture to a mixing bowl and leave to cool.
- Add the remaining ingredients (apart from the filo, butter and poppy seeds) to the onion mixture with some salt and pepper, and mix well.
- Working quickly, lay out a sheet of filo pastry on a clean work surface and lightly brush with melted butter. Put another pastry sheet on top and brush it with more butter, then put a final sheet on top. Repeat twice more to give 3 separate sets of 3 layers of filo pastry. Using a sharp knife, cut the piles of pastry in half lengthways, then cut each half into 4 even pieces to give 24 x 3-ply rectangles.
- Divide the sausage mixture into 24 equal sausage-shaped pieces, then place 1 lengthways in the middle of each filo rectangle, shaping the sausage to reach the ends. Brush the exposed pastry at each side with a little butter, then fold the filo over the meat to enclose completely.
- Lay the rolls on a baking tray lined with baking paper, lightly brush with the remaining butter and sprinkle with the poppy seeds. Using a sharp knife, cut 3 slits into the top of each roll, then bake for 25-30 minutes until the pastry is golden and the meat is cooked through.
- Serve the sausage rolls warm or at room temperature.
Nutrition
- 321kcals Calories
- 22.3g (8.9g saturated) Fat
- 12.9g Protein
- 15.9g (6g sugars) Carbs
- 1.5g Fibre
- 1.2g Salt
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Reviews
I thought this recipe was perfect for a picnic. I cooked them in a rush just before we left, and was able to get it all done in a rather stressful 1 hour. I thought the flavour was great, though I added extra sage. The filo made a nice crispy outside, which I preferred to puff pastry. I think refrigerating would probably make them soggy and less pleasant, so definitely one to eat on the day.
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