Ingredients:
- 500g good-quality pork sausage meat (about 8 sausages worth), casings removed
- 1 medium onion, finely chopped
- 1 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper (or to taste)
- 1 apple, peeled, cored, and finely diced
- 50g dried cranberries, roughly chopped
- 375g sheet of ready-made all-butter puff pastry, thawed
- 1 large egg, beaten
- Sesame seeds, for sprinkling (optional)
- 2 tbsp olive oil
- 2 apples, peeled, cored, and diced
- 100g dried cranberries
- 100ml apple cider vinegar
- 50g brown sugar
- ½ tsp ground ginger
- Pinch of ground cloves
- Pinch of salt
Instructions:
- Prepare the Chutney: Sauté onion in olive oil until softened. Add apples, cranberries, vinegar, sugar, ginger, cloves, and salt. Simmer until thickened and apples are tender, stirring occasionally. Let cool completely.
- Prepare the Sausage Filling: Sauté onion in olive oil until softened. Add sausage meat, cumin, coriander, and cayenne pepper. Cook, breaking up the meat, until browned. Drain any excess fat. Stir in diced apple and chopped cranberries. Let cool slightly.
- Assemble the Sausage Rolls: Roll out the puff pastry on a lightly floured surface. Cut the pastry sheet in half lengthwise.
- Spoon half of the sausage mixture down the centre of each strip.
- Brush one edge of the pastry with beaten egg.
- Fold the pastry over the filling to enclose. Press the edges to seal.
- Cut each long roll into smaller sausage rolls (approx. 2 inches each).
- Place sausage rolls on a baking sheet lined with parchment paper.
- Brush the tops with beaten egg and sprinkle with sesame seeds (if using).
- Chill the Sausage Rolls: Refrigerate for at least 30 minutes (this helps prevent the pastry from shrinking).
- Bake the Sausage Rolls: Preheat oven to 200°C (400°F). Bake until golden brown and the sausage is cooked through. Check after 25 minutes; they should be nicely browned and sizzling.
- Serve: Serve warm with the Apple & Cranberry Chutney.