Apple and red onion Christmas stuffing sausage rolls

Apple and red onion sausage roll small

If you’re looking for an easy Christmas eve supper, or something yummy to serve with drinks when you have guests, look no further than very simple to throw together sausage roll recipe.  The filling is my easy apple and red onion stuffing, which can be baked separately and served along with your turkey, but also makes a lovely, moist filling for pies and these easy sausage rolls.  So first, make the stuffing:

Easy apple and red onion stuffing:

(serves 4-6, double up as necessary):

1 tbsp butter

1 red onion, finely chopped

1 dessert apple, grated (don’t bother to peel)

225g pork sausage meat (or you can use the innards of sausages)

100g fresh white breadcrumbs

1 tbsp fresh parsley, chopped

1 tbsp fresh sage, chopped

Squeeze of lemon juice

375g pack ready to roll puff pastry

Heat the butter in a frying pan, add the onion and fry gently until soft.  Add the apple and cook until softened.  Remove from the heat, transfer to a bowl and allow to cool.

Stir the sausage meat and breadcrumbs into the onion mixture along with the herbs and lemon juice.

Now, grab a nice pack of all butter puff pastry (life’s too short to make your own, I find, although if you really want to, I’ve got a rough puff recipe here which isn’t too labour intensive).

Roll the puff pastry out to a nice big rectangle (you need the thickness to be about 1/2 cm), then squish your sausagemeat down the middle in a big fat sausage.

Now, brush the edges with beaten egg, then flap the first edge over the sausagemeat.  Brush that one with egg again, then fold over the second flap, so you’ve created one big, long sausage roll.  Turn that roll over so that the seam is at the bottom.  For a supper dish, it’s nice to keep it whole and slice at the table, but if you’re wanting individual bite-sized ones for a party, cut them now with a serrated edged knife, then score the top and brush with egg.

Bake at gas 4/180 degrees for about 25 – 30 minutes until golden brown and crispy.  If you’re cutting your sausage into individual pieces, they’ll only take about 20 minutes.

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