Mini Pork Apple & Sage Sausage Rolls with Curry Ketchup
These Mini Pork Apple & Sage Sausage Rolls with Curry Ketchup are wonderful little bites to enjoy with drinks or just to nibble on that can be frozen for later use. Crispy sausage filled puff pastry bites dipped into a tasty curry ketchup. It’s hard to stop at just 1 or 2.
These mini sausage rolls are a delicious alternative to the age-old pigs in a blanket and they taste better too. Everyone loves a sausage rolls and these are very seasonal with the use of pork, apple and sage. Great for holiday entertaining.
If you have guests coming over for drinks, or just feel like having something to nibble on, these sausage rolls are perfect for both. I may have had a couple for breakfast one morning while no one was looking.
The sausage roll is Britain’s favorite snack or light meal and a sausage roll in puff pastry is where it’s at. There’s something about biting into soft, crispy puff pastry that you don’t get from anything else, then you get through the pork filling that is flavored with sweet apple and sage. The only thing that makes these better is the curry ketchup because you have to have something to dip into.
You have to try this ketchup
It’s always a delicious idea to have something to dip these tasty bites in and the curry ketchup could not be easier and is so good! It’s just curry powder and ketchup, cool eh? It is also good for dipping fries, and the Germans use it on their sausages, it’s called Currywurst.
Store bought puff pastry is used, which is a huge time saver because I don’t know many people who, a) make their own and b) who want to make their own. There’s really no need. The filling is ground pork, sweet red apple, onion, dried basil and fresh sage. The filling is rolled up in the puff pastry and they are baked off.
Can I use shortcrust pastry for sausage rolls?
You can. I use my easy pastry for many things like meat pies but I have to say, you can’t beat the crispiness of puff pastry. Another great pastry shortcut is to use those crescent rolls that come in the tubes.
Can I freeze uncooked sausage rolls?
Yes, this is a great made ahead solution. Line them up on a baking sheet (that will fit your freezer), freeze them for at least an hour then put them in a ziptop bag. If you freeze them this way, they wont stick together in the bag.
How to bake frozen sausage rolls
To cook from frozen, preheat oven to 400 degrees and arrange the frozen rolls onto a baking sheet. Bake for 30 minutes until golden and crips.
I only have 1 problem with these sausage rolls. It is very hard to not start eating them when they come out of the oven because they smell so good (I had this problem). So the best thing is to make a double batch. Party time!
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For the ketchup
- 2 teaspoons mild curry powder
- 1 cup (235 grams) ketchup
For the sausage rolls
- 1 pound (453 grams) ground pork
- 1 cup red apple, grated
- 1/4 medium onion, grated
- 1 teaspoon dried basil
- 1 tablespoon fresh sage, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 sheet frozen puff pastry, thawed according to package instructions
- 1 egg, lightly beaten
For the ketchup
- To a small sauté pan add the curry powder.
- Cook over very low heat stirring often until fragrant, for 1 minute to remove the raw flavor.
- Transfer the curry powder to a bowl and allow to cool.
- Once cooled, add the ketchup to the curry powder and mix well. Refrigerate for at least 1 hour to develop the flavor.
For the sausage rolls
- Preheat oven to 400 degrees F.
- To a mixing bowl add the pork, apple, onion, basil, sage, salt and pepper.
- Mix until everything is well combined. Set aside.
- Roll out the pastry onto a floured surface until it measures 16 x 9 inches.
- Divide the dough into 4, 4 x 9 inch rectangles.
- Divide the pork mixture into 4 equal parts.
- Roll into sausages and lay onto the 4 x 9 rectangles, closest to the left side.
- Brush egg wash down the right side of the pastry.
- Take the left side of the rectangle and roll the pastry over the pork, making sure the pastry overlaps on the right side and is 'glued' with the seam side down. Repeat for all rectangles.
- Cut the rolls into 1 1/2 inch pieces and place onto a parchment lined baking sheet. Brush with the beaten egg.
- Bake for 25 minutes until golden brown. Rotate the baking sheet half way through baking for even browning.
- Serve warm with the curry ketchup.
Serving Size2 rolls
Amount Per Serving Calories 318Total Fat 19gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 102mgSodium 531mgCarbohydrates 17gFiber 1gSugar 11gProtein 21g