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Pork and Apple Sausage Rolls
1h 10m$13.14

Pork and Apple Sausage Rolls

Golden puff pastry encloses a savory filling of pork, grated apple and fresh sage. A crisp cabbage-carrot slaw with Dijon dressing makes this a satisfying light supper.

  • apple
  • cabbage slaw
  • dijon dressing
  • light supper
  • meat
  • oven-baked
  • pork
  • puff pastry
  • sage
  • sausage rolls
  • savory pastry
  • slaw
Bundle it with similar meals
25 min prep35 min cook4 servingshard

Shopping options

Check ingredients to include themPackage used · most used first

Carrots, peeled and coarsely grated · 1 Cup

Carrots

81%

In recipe$0.31
To buy$0.39
Details
Fresh Carrots · 1 lb$1.29 per packageBuy 2Package use: 81%Product matchEstimated

Green cabbage, finely shredded · 4 Cup

Kroger® Angel Hair Coleslaw Shredded Cabbage

80%

In recipe$1.99
To buy$2.49
Details
Kroger · 10 oz$2.49 per packageBuy 1Package use: 80%Product matchEstimated

Store-bought puff pastry, thawed in the refrigerator if frozen · 10 Ounce

Jus-Rol™ Puff Pastry Refrigerated Dough

76%

In recipe$3.48
To buy$4.59
Details
Jus-Rol · 13.2 oz$4.59 per packageBuy 1Package use: 76%Product matchEstimated

Ground pork · 12 Ounce

Private Selection® 80/20 Natural Duroc Ground Pork 16 OZ

75%

In recipe$4.50
To buy$6.00
Details
Private Selection · 16 oz$6.00 per packageBuy 1Package use: 75%Product matchEstimated

Apple · 1 Each

Organic Granny Smith Apple – Each

40%

In recipe$1.12
To buy$2.79
Details
Fresh Apples · 1 lb$2.79 per packageBuy 1Package use: 40%Product matchEstimated

Fresh sage, finely chopped · 1 Tablespoon

Simple Truth Organic® Sage

21%

In recipe$0.53
To buy$2.49
Details
Simple Truth Organic · 0.5 oz$2.49 per packageBuy 1Package use: 21%Product matchEstimated

Egg · 1 Each

Kroger® Grade A Large White Eggs

17%

In recipe$0.23
To buy$1.39
Details
Kroger · 6 ct$1.39 per packageBuy 1Package use: 17%Product matchEstimated

Dijon mustard · 1 Tablespoon

Maille Original Dijon Mustard

7%

In recipe$0.41
To buy$5.79
Details
Maille · 7.5 oz$5.79 per packageBuy 1Package use: 7%Product matchEstimated

Olive oil · 2 Tablespoon

Bertolli Dress & Drizz Extra Virgin Olive Oil, Rich Taste

Sale

6%

In recipe$0.48
To buy$7.49
Details
Bertolli · 15.5 fl oz$11.29
Sale
$7.49 per packageBuy 1Package use: 6%Product matchEstimated

Apple cider vinegar · 1.5 Tablespoon

Kroger® 5% Apple Cider Vinegar

5%

In recipe$0.08
To buy$1.69
Details
Kroger · 16 fl oz$1.69 per packageBuy 1Package use: 5%Product matchEstimated

Ground black pepper · 0.5 Teaspoon

McCormick Pure Ground Black Pepper

Sale

3%

In recipe$0.08
To buy$2.95
Details
McCormick · 1.5 oz$3.29
Sale
$2.95 per packageBuy 1Package use: 3%Product matchEstimated
Common ingredient

Fine salt · 0.75 Teaspoon

Morton Plain Table Salt, Non-Iodized Salt, 26 oz

1%

In recipe$0.01
To buy$1.99
Details
Morton · 26 oz$1.99 per packageBuy 1Package use: 1%Product matchEstimated

Cost Summary

Availability unavailable
$13.14

· only what you use

$3.29

per serving · 4 servings

You pay at checkout$37.10
35% used in this recipe$23.96 unused

All ingredients selected

Checkout$40.05
Recipe portion$13.22

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • Ground pork-12 ounces
  • Apple-1 each
  • Green cabbage-4 cups
  • Store-bought puff pastry-10 ounces
  • Egg-1 each
  • Carrots-1 cup
  • Olive oil-2 tablespoons
  • Apple cider vinegar-1 1/2 tablespoons
  • Fresh sage-1 tablespoon
  • Dijon mustard-1 tablespoon
  • Fine salt-3/4 teaspoon
  • Ground black pepper-1/2 teaspoon
1
Heat the oven and prepare the produce
Baking Sheet
Parchment paper

Heat the oven to 400°F with a rack in the middle. Line a rimmed baking sheet with parchment paper. Rinse the apple, cabbage, carrots and sage under running water, remove any damaged areas and dry well. Keep the puff pastry refrigerated while preparing the filling.

1 Each apple
4 cups green cabbage
1 cup carrot
1 tablespoon sage
10 ounces puff pastry
2
Grate and squeeze the apple
Knife
Box grater
Kitchen towel
Measuring spoon

Core and coarsely grate the apple, leaving the skin on. Wrap the grated apple in a clean kitchen towel and squeeze firmly to remove excess juice. Finely chop enough sage to measure 1 tablespoon. Leave shredding the cabbage and grating the carrots until the rolls are baking.

1 Each apple
1 tablespoon sage
3
Mix the pork filling
Mixing Bowl
Measuring spoon

Put the pork, squeezed apple, sage, 1/2 teaspoon salt and 1/4 teaspoon pepper in a mixing bowl. Mix gently until evenly combined, without kneading the filling into a paste.

Do not taste the uncooked pork filling; wash hands after handling raw pork and keep it separate from the ready-to-eat slaw.

12 ounces ground pork
1 Each apple
1 tablespoon sage
1/2 teaspoon salt
1/4 teaspoon Ground Black Pepper
4
Roll and cut the pastry
Knife
Fork
Parchment paper
Rolling pin
Bowl

Roll the cold pastry between two sheets of parchment into a 10-by-12-inch rectangle, approximately 1/8 inch thick. Remove the top parchment and cut the pastry lengthwise into two 5-by-12-inch strips. Beat the egg in a small bowl.

Wash hands after handling raw egg and keep the egg and its utensils separate from the ready-to-eat slaw.

10 ounces puff pastry
1 Each egg
5
Fill and seal the pastry
Pastry brush

Divide the filling equally between the pastry strips, shaping it into an even log down the length of each. Brush one long edge of each strip lightly with beaten egg. Fold the pastry around the filling, overlap the edges and press firmly to seal. Turn both logs seam-side down.

10 ounces puff pastry
1 each egg
6
Cut and glaze the rolls
Baking Sheet
Knife
Parchment paper
Pastry brush

Cut each log into four equal pieces to make eight rolls. Place them seam-side down on the prepared baking sheet, spaced at least 1 inch apart. Brush the tops lightly with beaten egg, avoiding the exposed cut edges, and cut a small vent in the top of each roll. Discard unused beaten egg. If the pastry has become soft or sticky, refrigerate the shaped rolls for 10 minutes before baking.

Wash hands and clean tools after handling the uncooked pork filling or egg; keep them separate from the ready-to-eat slaw.

1 each egg
7
Bake and check the filling
Baking Sheet
food thermometer

Bake for 30–35 minutes, until the pastry is deeply golden and the pork filling reaches 160°F (71°C) at the center. Insert the thermometer through a cut end into the middle of the filling in several rolls. If necessary, continue baking until both the pastry and filling are ready.

Use a clean thermometer to check the center of the pork filling; pastry color alone does not confirm doneness.

8
Clean up and prepare the slaw vegetables
Knife
Cutting Board
Box grater
Measuring cup

While the rolls bake, wash your hands and clean the utensils and work surfaces that touched raw pork, egg or pastry. Finely shred 4 cups cabbage and peel and grate 1 cup carrots.

4 cups green cabbage
1 cup carrot
9
Dress and chill the slaw
Fork
Measuring spoon
slaw bowl

In the large slaw bowl, whisk together the Dijon mustard, vinegar, olive oil, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add the cabbage and carrots and toss thoroughly. Refrigerate until serving, then toss again.

1 tablespoon dijon mustard
1 1/2 tablespoons apple cider vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon Ground Black Pepper
4 cups green cabbage
1 cup carrot
10
Rest and serve
Baking Sheet

Let the sausage rolls stand on the baking sheet for 5 minutes. Serve two rolls per person, dividing all the slaw equally among the four plates.

11

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