Recipe: Pork Sausage Rolls with Apple Pickle
This is a great dish to make when you have a couple of people coming over to watch a big game or for a bite of lunch at the weekend.
Words: Michael Van de Elzen
Personally, I’ve used pork and pumpkin, but you could change out the pork for beef or chicken mince and swap the pumpkin for other vegetables such as courgettes.
Makes: 2 long rolls
Prep time: 20 minutes
Cooking time: 30 minutes
1 tbsp cooking oil
2 small brown onions, peeled and diced
2 garlic cloves, peeled and crushed
200g grated pumpkin
500g pork mince
2 tsp sea salt
½ cup wholemeal breadcrumbs
2 sheets puff pastry
1 egg, lightly beaten
apple pickle, recipe below
Preheat the oven to 170°C. Add the oil to a small frying pan over a medium heat. Add the onions, pumpkin, and garlic, and sauté for a couple of minutes.
In a large bowl, mix the onion, garlic, and pumpkin with the pork, salt, and breadcrumbs. Mix well, then divide in half.
Lay out the pastry sheets. Spread half of the pork mix across the centre of each. Fold one side over, then roll so there’s a double layer of pastry at the base of the roll. Brush the tops with egg and cut some slits into the top.
Bake for 30 minutes until golden, then cool slightly before serving with the apple pickle.
3 apples, peeled, cored, and diced
1 small white onion, peeled, and finely diced
2 cloves garlic, finely chopped
2 tbsp peeled, grated ginger
juice of 2 lemons
100g white sugar
1 tsp salt
½ tsp ground cinnamon
½ tsp ground nutmeg
100ml white wine vinegar
Place all the ingredients in a heavy-based saucepan on a medium heat. Bring to the boil, stirring frequently, until the sugar is dissolved, then reduce the heat to a simmer.
Continue cooking for 15 minutes, or until the mix is a syrup. Remove from the heat and allow to cool before serving.