Pork and Apple Sausage Rolls
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These Pork and Apple Sausage Rolls are the perfect mix of savory and sweet! Juicy pork, tart apple, and a hint of herbs wrapped in flaky puff pastry—what’s not to love? Plus, they’re super easy to whip up and make the ultimate snack or appetizer.
These Pork and Apple Sausage Rolls are perfect for this time of year! It’s apple season, and with game days in full swing, these rolls make the ultimate snack. The combo of savory pork and tart apple, wrapped in golden puff pastry, is exactly what you need for a cozy fall gathering or game day spread. Trust me, they’ll be gone before halftime!
Before You Start
- Keep your puff pastry cold: Cold puff pastry puffs up better in the oven, giving you that light, flaky texture. If it starts to get too soft while you’re working, pop it back in the fridge for a few minutes.
- Grate the apple: Grating the apple helps it mix into the pork filling evenly and adds a touch of sweetness without big chunks. A tart variety like Granny Smith works best!
- Don’t overwork the pork mixture: Mix the filling just until everything is combined. Overworking the meat can make the filling dense and tough.
- Score the pastry: Lightly scoring the top of the rolls before baking helps the pastry expand and gives them that beautiful golden look.
- Use an egg wash: Brushing the tops with beaten egg not only makes the pastry golden and shiny, but it also helps those sesame seeds stick perfectly!
Ingredients You’ll Need
- Ground pork: I used ground pork because pork and apple go hand in hand but you can use ground turkey or ground chicken if you want to make these a tad healthier.
- Apple: Any apple will work but I like using a tart variety like Granny Smith for extra flavor.
- Onion and garlic: For that flavor boost. You can swap for shallots if that’s what you have on hand.
- Breadcrumbs: Helps bind the filling together and keeps it from being too dense. Panko works great too but I chose Italian breadcrumbs.
- Dried sage and thyme: Classic herbs that complement the pork beautifully. You can swap in fresh herbs if you have them, just double the amount.
- Nutmeg: Adds a warm, subtle spice that pairs well with the pork and apple. If you’re not a fan of nutmeg, you can skip it.
- Dijon mustard: Brings a bit of tang to balance out all the flavors.
- Salt and pepper: For seasoning the filling to perfection.
- Puff pastry: I use store bought puff pastry. Try and use a good quality puff pastry. I usually find mine at my local butcher, believe it or not. Make sure to keep it cold for best results.
- Egg: Brushed on the pastry for that golden, glossy finish.
- Black sesame seeds: You can use white sesame seeds too, or skip them if you prefer. Another great topping would be everything bagel seasoning.
In a large bowl, combine 1 pound of ground pork, 1 grated apple, 1 finely chopped small onion, 1 minced garlic clove, ½ cup breadcrumbs, 1 teaspoon dried sage, 1 teaspoon dried thyme, ½ teaspoon ground nutmeg, and 1 tablespoon Dijon mustard. Season with salt and pepper to taste. Mix everything until just combined.
Tip: Don’t overmix! Just stir until everything is combined to keep the filling light and juicy.
Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out 1 package of puff pastry into rectangles, about 10×12 inches. Cut each rectangle lengthwise to make long strips.
Divide the pork mixture into four equal portions and shape each into a long log about 1 inch in diameter. Place the sausage logs in the center of each pastry strip. Brush one edge of the pastry with beaten egg and fold the other side over the sausage, pressing down to seal. Use a fork to crimp the edges for a nice decorative touch.
Cut each long sausage roll into 3-4 smaller rolls. Place them seam-side down on a parchment-lined baking sheet. Lightly score the tops with a sharp knife to help the pastry expand while baking. Brush the tops of the sausage rolls with the remaining beaten egg. Sprinkle black sesame seeds generously over the tops.
Pop the rolls into the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and puffed, and the sausage filling is cooked through. Let the sausage rolls cool slightly before serving
Tip: If you want extra crispiness, bake them a few extra minutes until they’re deep golden brown.
Frequently Asked Questions
Can I make these sausage rolls ahead of time?
Yes! You can assemble the sausage rolls a day in advance and store them in the fridge, covered, until you’re ready to bake. Just pop them in the oven when you’re ready for fresh, golden sausage rolls!
How do I store leftover sausage rolls?
Store leftover sausage rolls in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for 10-15 minutes to get the pastry nice and crispy again.
Can I freeze them?
Absolutely! Freeze the unbaked sausage rolls on a baking sheet until solid, then transfer them to a freezer-safe bag or container. When you’re ready to enjoy, bake them straight from frozen at 400°F (200°C) for about 25-30 minutes.
How do I reheat frozen baked sausage rolls?
Reheat frozen, baked sausage rolls in a 350°F (175°C) oven for about 15-20 minutes. This will crisp up the pastry and warm the filling through.
Do I have to use puff pastry?
Puff pastry gives that flaky, buttery texture, but if you want something different, you could try using filo dough or even a basic pie dough.
More Appetizers
- Baked Buffalo Chicken Wings
- Asian Pork Rolls
- Pretzel Bites
- Potato Croquettes
- Or browse my full list of appetizer recipes for more ideas!
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Pork and Apple Sausage Rolls
Video
Ingredients
For the Filling:
- 1 pound ground pork
- 1 apple (peeled, cored, and grated (a tart variety like Granny Smith works well))
- 1 small onion (finely chopped)
- 1 clove garlic (minced)
- ½ cup breadcrumbs
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon ground nutmeg
- 1 tablespoon Dijon mustard
- salt and pepper (to taste)
For the Pastry:
- 1 pound puff pastry (1 package, thawed if frozen)
- 1 large egg (beaten, for egg wash)
- 2 tablespoons black sesame seeds (for sprinkling)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large bowl, combine the ground pork, grated apple, chopped onion, minced garlic, breadcrumbs, dried sage, dried thyme, ground nutmeg, Dijon mustard, salt, and pepper. Mix until well combined but do not overwork the meat mixture.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the puff pastry sheets into rectangles, approximately 10×12 inches. Cut each rectangle in half lengthwise to form long strips.
- Divide the sausage mixture into four equal portions. Shape each portion into a long log, about 1 inch in diameter, and place it along the center of each pastry strip. Brush one edge of each pastry strip with the beaten egg. Fold the other edge of the pastry over the sausage filling, pressing down to seal the edges. Use a fork to crimp the edges for a decorative seal.
- Cut each long roll into 3-4 smaller rolls. Place the sausage rolls seam-side down on the prepared baking sheet. Lightly score the tops of each roll with a sharp knife. Brush the tops of each roll with the remaining egg wash, then sprinkle generously with black sesame seeds.
- Transfer the baking sheet to the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and puffed, and the sausage filling is cooked through.
- Allow the sausage rolls to cool slightly before serving. These rolls are delicious served warm with a side of mustard or chutney for dipping.
Notes
- Use a tart apple like Granny Smith for the perfect balance of sweetness and acidity in the filling.
- Don’t overstuff the pastry, as it can tear when baking. Keep the sausage logs about 1 inch in diameter.
- For extra crispiness, bake the sausage rolls on a wire rack placed over the baking sheet.
- If you want to experiment, try adding a touch of maple syrup or honey to the filling for a hint of sweetness.
- These are great to freeze unbaked—just bake straight from the freezer for a quick snack anytime!
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
