Pork and Apple Sausage Rolls

Servings: 4 · Prep: 25 min · Cook: 35 min · Total: 70 min

Ingredients

• 12 ounces Ground pork
• 1 each Apple
• 1 tablespoon Fresh sage
• 10 ounces Store-bought puff pastry
• 1 each Egg
• 4 cups Green cabbage
• 1 cup Carrots
• 1 tablespoon Dijon mustard
• 1 1/2 tablespoons Apple cider vinegar
• 2 tablespoons Olive oil
• 3/4 teaspoon Fine salt
• 1/2 teaspoon Ground black pepper

Equipment

Mixing Bowl; Baking Sheet; Knife; Cutting Board; Box grater; Fork; Parchment paper; Rolling pin; Pastry brush; Measuring cup; Kitchen towel; Measuring spoon; Bowl; food thermometer; slaw bowl; mixing bowl; baking sheet; knife; cutting board; box grater; fork; parchment paper; rolling pin; pastry brush; measuring cup; kitchen towel; measuring spoon; bowl

Steps

1. Heat the oven and prepare the produce. 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 — finely shredded
   • 1 cup carrot — peeled and coarsely grated
   • 1 tablespoon sage — finely chopped
   • 10 ounces puff pastry — thawed
2. Grate and squeeze the apple. 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 — finely chopped
3. Mix the pork filling. 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.
   • 12 ounces ground pork
   • 1 Each apple
   • 1 tablespoon sage — finely chopped
   • 1/2 teaspoon salt
   • 1/4 teaspoon Ground Black Pepper

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

4. Roll and cut the pastry. 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.
   • 10 ounces puff pastry — thawed
   • 1 Each egg

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

5. Fill and seal the pastry. 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 — thawed
6. Cut and glaze the rolls. 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.

7. Bake and check the filling. 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. 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 — finely shredded
   • 1 cup carrot — peeled and coarsely grated
9. Dress and chill the slaw. 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 — finely shredded
   • 1 cup carrot — peeled and coarsely grated
10. Rest and serve. 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.

https://plumtally.com/recipes/pork-and-apple-sausage-rolls-rhwyp9mbajgd