Every day this week, from Monday to Friday, I’ll be posting a scrumptious sausage roll recipe, including a veggie and a vegan option. Launching Sausage Roll Week with a zesty kick is this delicious apple, orange and pork sausage roll.
The cold and dark days of January and February need to be balanced with a little comfort, and what could be more comforting than a hearty sausage roll? In fact, sausage rolls have something to offer all the seasons. Super easy to pack into your picnic basket or lunchbox, freezable for a rainy day, heartily satisfying, and able to be eaten with your bare hands (ooh I say), the sausage roll is essentially the ideal food – particularly where it concerns portable (and even better, outdoor) feasts.
As a keen winter, spring, summer and autumn picnicker, it’s no surprise that I’ve always championed the sausage roll. With a tartness that complements the comforting pork, and a little zesty kick, this particular caramelised apple, orange and pork sausage roll really is a winner.
Makes 8 hearty sausage rolls
1 tbsp butter
1/2 small red onion, finely diced
1 level tbsp soft light brown sugar
1 Granny Smith apples, peeled, cored, and finely diced
Zest from 1/2 orange, plus 1 tbsp of its juice
1/4 tsp salt
125g ground pork
2 tsp thyme
1 tbsp breadcrumbs
1 egg for eggwash
220g plain flour
150g lightly salted butter
Cold water (2-5 tbsp)
- First of all, make the pastry using Delia Smith‘s excellent technique – all I’ve done is double the quantities. First of all, put a 150g block of butter into the freezer for 30 minutes. Then, put the flour and salt into a bowl. Get the butter out of the freezer, dust it in the flour, and start grating the butter into the bowl. Keep re-dusting and turning the butter around as it starts to soften in your fingers.
- Once all grated, mix the curls of butter with the flour using a pallet knife or just a normal knife, so that all the curls of butter are thoroughly coated with the flour. Then add a tablespoon of cold water and keep mixing with the knife. You may need to add up to 4 or 5 more tablespoons of water, mixing with the knife, and then bringing together with your hands. Pat the dough into a rectangle shape, pop in some cling film, and put it in the fridge to chill for 30 minutes. Meanwhile, make the filling.
- Preheat the oven to 220C (200C Fan) Melt the butter over a medium heat in a heavy bottomed pan, and add the onion and sugar, giving a good stir. Leave for ten minutes, or until the onion has softened.
- Add the apple along with the orange zest, juice and salt. Leave for around 20-30 minutes. When the apple is ready, there should be no juice left in the pan.
- Mix together the ground pork, bread crumbs, thyme, salt and pepper in a separate bowl. Add the caremelised apple and onion, and give it a thorough mix.
- Take the pastry out of the fridge, and on a floured surface, roll the pastry out until it’s around 5mm thick and rectangular shaped (40cm x 30cm).
- Cut the pastry into around 4 strips, and in the middle of each of those strips, mold the sausage meat all the way down the strip. Again, I recommend heading to Delia Smith’s video to gain a good understanding of how to fashion this flaky pastry into a sausage roll.
- After having whisked the egg in a small bowl, use a pastry brush to brush the egg wash down one of the long sides of each separate strip. Then, starting with the non-egg washed side of the pastry strip, roll the pastry over the sausage meat and onto the egg washed strip, patting the sausage roll down so that the two sides of the pastry stick.
- Cut the ends off of each long roll, and cut each roll into two (which should make a nice sized sausage roll – although feel free to make them longer/shorter/fatter/thinner). Once you’ve done that, use some scissors to make slanted cuts into each sausage roll, which will allow the steam to come out.
- Put the sausage rolls onto parchment paper on an oven tray, egg wash the tops of the sausage rolls, and put them in the oven for around 20-25 minutes.