Here’s how to justify having sausage rolls for dinner: make a homemade version with added veggies and serve with a big spring slaw! These pork, apple and cheddar sausage rolls are very moreish.
The inspiration for this slaw recipe comes from my Auntie Kerri – she made it for dinner one night when I was visiting her and my uncle in Queenstown. The toasted seeds are a really yummy addition – don’t leave them out! 🙂
If you want more of a processed sausage roll texture, you can use sausages instead of pork mince – just squeeze the sausages out of their casings and then combine with the rest of the ingredients.
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Here’s how to justify having sausage rolls for dinner: make a homemade version and serve with a big spring slaw! These pork, apple and cheddar sausage rolls are very moreish.
PREPARE SAUSAGE ROLLS
Get puff pastry out of freezer to defrost. Preheat oven to 190°C (375°F) fan bake and line an oven tray with baking paper.
Core apple, then dice apple and onion into really small cubes. Grate carrot and crush garlic. Melt butter in a medium-large frying pan over a medium heat and add apple, onion, carrot, garlic, sugar, vinegar and rosemary. Cook, stirring frequently, for a few minutes until softened.
Whisk egg with a fork. In a large bowl, combine pork mince, half of the whisked egg, breadcrumbs, chicken stock and oregano. Add apple mixture and season with salt and pepper. Mix until well combined.
Cut puff pastry sheets in half (length-ways, if sheets aren’t completely square). Place one quarter of the grated cheese in a long line down the middle of the pastry and top with one quarter of the mince mixture. Roll up to enclose. Lightly press edges together to seal. Repeat with the remaining mixture and pastry. Slice each roll into four individual sausage rolls and place on prepared tray seam side down. Brush with remaining egg mixture and sprinkle with sesame seeds. Bake for 25 minutes, until golden brown and cooked through.
In a small frying pan, lightly toast pumpkin, sunflower and sesame seeds (watch carefully to avoid burning them). Finely shred wong bok. Dice capsicum and combine in a large bowl with the wong bok and sprouts.
Whisk together yoghurt, aioli, lemon juice, mustard and sugar. Season with a little salt and pepper. Pour over capsicum, wong bok and sprouts and toss to combine. Sprinkle toasted seeds over the top.
Serve sausage rolls with slaw on the side and a dollop of tomato sauce, relish or chutney.
WINE MATCH: A Riesling.
GLUTEN-FREE OPTION: Use gluten-free pastry. Alternatively, shape mince mixture into meatballs and pan fry until golden and cooked through. Serve in gluten-free wraps with grated cheese and slaw. Choose gluten-free breadcrumbs and chicken stock powder.
INGREDIENT SWAPS: You could swap pork mince for pork sausages (remove from casings) for more of a processed sausage roll texture. Green cabbage can be used instead of wong bok (I recommend wong bok if you can find it though - it’s crisper and sweeter).
MAKE IT HEALTHIER: The cheese can be omitted.
STORING AND REHEATING: Store sausage rolls separately to slaw. Reheat sausage rolls in the oven for best results.