Remember the lamb sausage rolls we had a little while ago? Well they were so good I just had to do it again in another version.
This time a pound of ground pork is revved up with the addition of sweet onion, and grated apple along with some sage, poultry seasoning, lots of black pepper and garlic, all wrapped up in a lovely little tender pastry blanket. Baked in a hot oven, they make your kitchen smell divine and your tastebuds do the happy dance.
Just so you know, this particular batch were hiding in the freezer, uncooked, ready for just this occasion. I cooked them directly from frozen and they turned out perfectly as you can see. Good grub. Darn good grub! Wouldn't you just love to have some of these ready for your next munchie night?
Thankfully our tradition of Friday night munchies and special libations was intact last night because we certainly needed a little down time. It's been a rather trying week but here we are, survivers at best. The Maxer's doing well - why he even played with Dillon his favourite toy for a little while this morning before he conked out again. The Big Guy's got all his marking done and toasted the end of yet another school year. Today is graduation day and 6 weeks from now we'll be through Los Angeles, over the Grape Vine and on our way to God's country. Life is good. Very good!
Pork ‘n Apple Sausage Rolls (a JBug’s Kitchen original)
1 pound ground pork or country style sausage
1/2 cup sweet onion, finely chopped
2 garlic cloves, finely minced
1 Granny Smith apple, peeled and grated
2/3 cup panko crumbs
1/2 teaspoon ground sage
1/2 teaspoon ground poultry seasoning
Coarse ground black pepper
Dash of salt
Combine above ingredients and refrigerate covered for 1 hour to allow flavors to blend.
1 package frozen puff pastry thawed per package directions
4 tablespoons Dijon mustard
1 egg yolk beaten with 1 teaspoon water
Line baking sheet with parchment paper and set aside.
Roll a sheet of puff pastry on a floured board to a 10 inch by 10 inch square. Cut in half. Coat pastry with a tablespoon of Dijon mustard. Divide prepared filling into 4 and form into 10 inch long cylinders. Place a meat cylinder along one side of pastry piece and roll pastry over to enclose. Press firmly to enclose meat in pastry and place seam on the bottom. Move to a baking sheet and repeat with remaining pastry and filling. Refrigerate until firm (about half an hour). May be wrapped individually and frozen at this point to be baked later.
Preheat oven to 400. Cut rolls into desired size (2 inch pieces). Brush with egg/water glaze and bake for 20 to 25 minutes (30 to 35 if cooking from frozen). Cool slightly before serving. Serve with coarse grain or honey mustard as a dipping sauce. Makes 24 rolls.