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1 large onion, chopped
250g streaky bacon rashers, rind removed and chopped
1 large bramley apple, peeled and roughly chopped
675g pork sausagemeat
9 sage leaves, chopped
1 tbsp wholegrain mustard
375g puff pastry
1 egg, beaten
1. Preheat the oven to 210°C, gas mark 7. Fry the onion and bacon over a medium heat for 10 minutes, until lightly golden. Let cool; mix in a bowl with the apple, sausagemeat, sage and mustard. Season.
2. Roll out the pastry to a rectangle 30cm x 25cm. Place the sausagemeat along the centre of the pastry, brush the edges with water and roll up. Seal at both ends to enclose the filling completely.
3. Place the sausage roll, seam side down, on a baking sheet dampened with a little water. Make slashes along the top and brush with the egg. Bake for 20 minutes, then reduce the oven temperature to 190°C, gas mark 5, and bake for a further 30 minutes, covering with foil if it gets too brown. Serve hot or cold.
Typical values per serving:
This recipe was first published in July 2011.