Pork And Bramley Apple Sausage Roll
- 1 pound sausages good quality, skinned
- 1 3/4 cups Bramley apples peeled, cored and chopped
- 2 tablespoons fresh sage snipped, or 2 tsp dried sage
- flour for dusting
- 7/8 pound puff pastry pack ready rolled
- beaten egg
- Preheat the oven to 220oC/Fan 200oC/425oF/Gas Mark 7
- Mix the sausagemeat with the apples and sage. Season with ground black pepper
- Unroll the pastry and place on a large baking sheet. Lay the sausage mixture down the centre of the pastry, shaping it into a fat sausage. Use a knife to make 11/4cm/1/2in wide and 5cm/2in long cuts at 45o angle, down either side of the sausage
- Brush the edges with beaten egg, fold the two ends of pastry over the sausage then weave the cut edges together, overlapping each side to make a plaited pattern. Brush with more egg and bake for 25mins or until golden and crisp. Cool for 5 mins on baking sheet before transferring to a serving plate. Serve warm or cold in slices
bramley apples, sage, flour, pastry pack, egg
Taken from www.yummly.com/recipe/Pork-and-Bramley-Apple-Sausage-Roll-1568758 (may not work)